Coconut Truffles With Macadamia Nuts

Ingredients
200g  good quality white chocolate (i.e. Ghirardelli)
1 cup dry-roasted salted macadamia nut
1/4 cup heavy cream
2 tablespoons dark rum
1 1/2 cups finely shredded unsweetened coconut
Directions
1Finely chop white chocolate until fine and place in a bowl.
2Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
3Remove from heat and stir in rum.
4Whisk in white chocolate until melted and smooth.
5Stir in nuts.
6Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
7Invert onto a work surface and remove plastic wrap.
8Cut into 64 squares and roll each piece between your palms to form a ball.
9When all balls are formed, roll in coconut to cover completely.
10Store truffles covered and in the fridge until ready to serve.