In a 1-quart glass bowl, heat white chocolate in a
e oven on medium for 2 minutes; stir. Return
to microwave and heat on medium 1 1/2 to 2 minutes
longer, or until melted and smooth when stirred.

Stir in nuts, coconut, and orange zest. Carefully
spoon into 25 (1 1/2 inch) paper bon bon cups, filling
to top. Let stand at room temperature, or refrigerate
1 hour or longer, until firm. Store, well wrapped, in
refrigerator.