Amaretto Coconut Pralines

Finely chop the white couverture and melt it over a water bath or at low power in the microwave.

Heat the cream and Amaretto in a small saucepan, but do not let it boil, then remove from the heat.

Stir the coconut fat and butter into the hot cream-Amaretto mixture until fully melted.

Add the melted couverture gradually to the warm cream mixture and whisk until smooth and homogeneous.

Cover the cream and chill for about 2 hours until almost set.

Toast the coconut flakes in a dry pan over medium heat until golden, then spread on a plate to cool completely.

Place the mini Amaretti into aluminum praline cups.

Give the chilled cream a quick stir, fill a piping bag fitted with a star tip, and pipe quickly onto the Amaretti.

Immediately sprinkle the pralines with the toasted coconut flakes.

Chill the pralines for about 1 hour until firm.

Store well packed in a cool place; the pralines will keep for about 1–2 weeks.