Coconut, Cranberry & Pistachio Truffles

0 Line a baking sheet with parchment paper and set aside. Mix your coconut, cranberries and cream; cover and refrigerate for 2 hours
1 With a cookie scoop, measure your filling and form small balls with your hands, place on your prepared baking pan, cover and refrigerate for one hour or more
2 Once your truffles are chilled, drop them into your melted chocolate, use a fork to lift the truffle out, tapping it to allow the excess chocolate back into the bowl. With a second fork, drop your chocolate covered truffles into your crushed pistachios and cover completely; lift and place on top of your parchment paper. Let chocolate set completely