Coconut Supreme Truffle

4 to 6 Cups of Confectionery Sugar
1 Cup of Irish Cream Liqueur
1 10 oz. Bag of Coconut
1 lb. Commercial Candy Coating

Measure sugar in a medium bowl. Add Irish Cream & stir until well mixed. Add coconut and stir to coat all. Loosely cover and chill in freezer. (If it is still too mushy to work with, add more confectionery sugar & chill some more.) Roll these into tiny bite sized balls and return to freezer. Melt small parts of the 1 lb. of flavor commercial candy coating. Using small amounts, dip each ball in the chocolate. Dry on waxed paper lined cookie sheets. Store in between layers of waxed paper or in paper candy cups in tins or airtight containers.