White Chocolate Bonbons

Makes about 21/2 dozen. Adapted by the Women of the ELCA at St. Paul Lutheran Church from a recipe in Southern Living, which says the bonbons can be packaged in clear plastic boxes as a takeaway for guests. Chilled, they’ll keep for a week.

11/2 (4-oz.) white chocolate baking bars, melted according to package directions

1 (8-oz.) pkg. cream cheese, softened

3/4 cup crushed coconut cookies

1 tbl. coconut rum or water

1?8 tsp. kosher salt

11/4 cups finely chopped nuts

1. Beat chocolate and cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Add cookies, coconut rum or water and salt, beating just until blended. Spread in a parchment paper-lined 9-inch pie plate; cover and chill 2 hours.

2. Shape into 1-inch balls (about 2 teaspoons per ball) and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours. Roll balls in nuts; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week.