White Chocolate Coconut Truffles
200 g coconut biscuits or macaroons
100 g blanched almonds, toasted
375 g White Melts, melted
1/4 cup cream
100 g Dark Melts, melted
1 red glacé cherry, chopped
1 green glacé cherry, chopped
1. Crush biscuits and nuts in food processor; combine with half the White Melts and cream. Mix well.
2. Roll teaspoonfuls of mixture into small balls, refrigerate until firm.
3. Coat truffles with remaining White Melts, refrigerate until firm. Coat one side of truffle with Dark Melts.
4. Decorate with small pieces of red and green glacé cherries, refrigerate.