1 1/2 pounds white chocolate, chopped
300 ml can regular Eagle Brand condensed milk
1 tablespoon orange liqueur
Finely shredded coconut
Preparation Instructions:
Melt 1 pound chocolate with milk. Remove from heat; stir in liqueur. Chill 5 hours or until firm. Shape into 1 inch balls; place on wax paper lined trays. Chill until firm.
Melt 1/2 pound chocolate. Dip truffles in melted chocolate and roll in coconut, if desired. Place truffles back onto lined trays; chill. Makes about 5 dozen candies.