Pina Colada Truffles (Malibu Truffles)

• vanilla wafer, crushed (1 box) about 3 cups
• powdered sugar, sifted (confectioner's sugar)↗1 1
• Malibu rum↗1⁄2 1⁄2
• coconut extract↗1⁄2 1⁄2
• white corn syrup (Karo)↗2 2
• finely chopped dried pineapple1⁄2 1⁄2
• shredded baker's coconut1⁄2 1⁄2
• good quality white chocolate, melted↗1⁄2 1⁄2

Step-by-step instructions

1. 1

   In a large bowl, stir together the malibu rum, coconut extract, and the syrup.

2. 2

   Gradually stir in the powdered sugar.

3. 3

   Add crushed vanilla wafers, pineapple and shredded coconut.

4. 4

   Mix thoroughly.

5. 5

   Cover with cling wrap and refrigerate for 30 minutes.

6. 6

   Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.

7. 7

   Place each truffle into a mini-muffin paper.

8. 8

   Place into an airtight container or cookie tin, with layers of parchment between the layers.

9. 9

   Store covered. Serve chilled, or at room temperature.