[Liz]

Perfect holiday confection. Makes a lot for the work involved.

Pina Colada Truffles

METHOD BTB 2 oz h/cream, oz coconut milk, pinch k/s on med-high. Add tb dk rum;
immediately pour over 12 oz fine/chp tempered white/choc; Process 30 sec.
Scrape w/ heatproof spatula. Process a min completely smooth. Add 1/4 c fine-chp candied pineapple; process 15 sec.

Pour into saraned 8x8" pan; smooth top. Saran top; set overnight in cool room.

ASSEMBLY Set candy slab on cutting board; spread top w/ thin layer tempered white chocolate.
Let set; then flip onto parchment; spread thin layer of white chocolate on second side.
Before chocolate sets, score inch-squares w/ ruler. Cut row by row, then cut into 64 square truffles.

FINAL Dip into tempered white chocolate. Let set.

SERVE in striped paper cups garnished w/ fine-flaked coconut, candied cherry sliver.

[Liz]

PRIZE RECIPE--Luxury Hotel's Almond Macaroon recipe with amazing flavor.

HOTEL SERVES MACAROONS WITH NESTS OF FRESH BERRIES.

METHOD Elec/mixer smooth lb Almond Paste, ½ lb ea Conf, Sugar, some of 5 oz lightly whipt Egg Whites.
Reset to low; slowly add rest egg whites. Scrape sides well. Pipe nickel-sizes onto parchmented sheetpan.
Bake lightly browned 350 deg. Cool on counter.