Chocolate Coconut Cream Truffles

Ingredients

• 90 mL soft butter
• 7 mL Vanilla extract
• 8 mL coconut extract
• 5 mL Vinesation Coconut Balsamic
• 3 Tbsp. Cream of coconut
• 2 ¼ cup powdered sugar
• 1 ½ cups shredded coconut (toasted)
• 12 oz semi-sweet chocolate
• Pinch of salt

Directions

Beat butter with hand mixer until soft, mix in vanilla & coconut extracts, cream and salt.  Slowly add the powdered sugar until mixed.  Mix in the coconut.  Portion the mixture onto wax paper and let set for 1 hour.  Melt chocolate over double broiler (low heat).  Dip, garnish with coconut.  Set in refrigerator for about 1 hour.  Serve at room temperature.