Posted by Grandma Jeanne on December 14, 2008
1/2 cup butter or margarine
2 cups powdered sugar
3 cups shredded coconut
2 squares (1 ounce each) unsweetened chocolate
In top of double boiler melt margarine. Remove from heat.
Add sugar and coconut; mix well.
Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside.
Melt chocolate in the top of clean double boiler.
Fill centers of coconut balls with melted chocolate and chill until firm.
Posted by Grandma Jeanne on December 12, 2008
1/4 cup butter
1/2 cup confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
Remove from heat.
Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
Transfer to a shallow glass casserole dish.
Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls.
Roll in almonds.
Cover and refrigerate at least 8 hours.
Place in miniature foil cups at room temperature to serve.
Store in airtight container in refrigerator.
Makes about 2 dozen truffles.