Coconut Rum Truffles

1. Add the vanilla wafers to the bowl of a food processor and pulse until they form fine crumbs. Add the coconut and pulse several times again.
2. Chop the white chocolate very fine and transfer to a microwave proof bowl. Microwave the chocolate at 50% power in 30 second increments, stirring after each time. Continue to do this until the chocolate is melted completely.
3. Stir the cream into the white chocolate and stir to combine. Pour the white chocolate mixture into the vanilla wafer mixture and pulse several times, scraping down the bowl as necessary until the truffle mixture is well combined.
4. Add the melted butter and rum. Pulse to combine. Dip a tablespoon into the nilla wafer mixture and place into the palm of your hand. Give the truffle blend a little squeeze to how well it holds together. If it's too wet, add some more vanilla wafer crumbs.
5. Line a rimmed baking sheet with parchment paper and set aside.
6. Portion out the truffle mixture into 1 tablespoon rounds and roll them into balls with your hands. Transfer the truffles to the prepared baking sheet and refrigerate for 30 minutes to set.

FOR THE GARNISH:

1. Add the melting discs to a microwaveable bowl and heat in 30 second increments at 50% power. Stir. Continue in this method until the chocolate is completely melted.
2. Place a truffle on the end of a fork (hovering over the melted chocolate) and use a spoon to coat the truffle completely with the white chocolate. Transfer back to the prepared baking sheet and add toasted coconut or sprinkles.
3. Continue in this manner until you've decorated all of the truffles. Let the truffles rest for one hour so the coating can set. Transfer to an airtight container or into small treat boxes to give as gifts.