Icing8 ounces white chocolate
1 cup coconut
Melt the butter in saucepan; add the heavy cream, mix well and cook over medium heat for 5 minutes to raise the temperature of the mixture. Add the white chocolate and keep stirring until the chocolate is melted. Turn down the heat and add the sugar and rum. Mix and then add the coconut flakes. Mix well, allow to cool, and then refrigerate for 2 hours.
When you remove the dough from the refrigerator, it should be chilled and you should be able to roll it into balls. Make the truffles the desired size and place on wax paper lined sheet pan or tray.
Place the coconut on a plate or in a bowl so that you can roll balls in coconut. Melt the white chocolate in a microwave. Roll or dip each ball in the melted chocolate and then into the coconut. Place back on wax paper lined sheet pan. Refrigerate for two hours.