Coconut Cream Truffles

Makes about 24

1/2 cup heavy cream
1/2 cup flaked coconut
1/2 pound white chocolate, shopped
1 tablespoon unsalted butter
1/4 teaspoon coconut extract
confectioners' sugar

Heat cream and coconut to a simmer. Remove from heat, stir in chocolate, then let sit for 5 minutes.

Add butter and extract, stirring until smooth Cover and chill for 3 hours.

Drop with a teaspoon onto wax paper. Roll into balls, then roll in coconut. Cover and chill for at least 2 hours.

These can be stored for up to two weeks.