1/4 c. butter
8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.
3/4 c. confectioners' sugar
1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract
1/2 c. sweetened flaked coconut, chopped
1/2 c. unsweetened cocoa powder

1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.

2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.