PREPARATION METHOD

1. Using a sharp knife, finely chop the white chocolate and place into a bowl.
2. Place the cream in a saucepan and gently bring to a simmer, pour onto the chocolate and stir with a spoon until the mixture is smooth. Add the diced butter, the desiccated coconut and stir to combine.
3. Cover with cling film and refrigerate for at least 2 hrs or until firm.
4. Roll 25 g of the mixture into balls and coat them with matcha powder and sprinkle a little edible gold glitters if using. Set aside on a baking tray lined with non-sticky baking paper and refrigerate for 1 hr before serving.