Ingredients
2 1/2 cups shredded sweetened coconut – Provides chewy texture, coconut flavor, and structure for the filling.
4 oz cream cheese (softened) – Creates the creamy, truffle-like base and helps bind the ingredients.
2 tablespoons butter (softened) – Adds richness and smoothness for a melt-in-your-mouth feel.
1 1/2 cups powdered sugar – Sweetens the mixture and thickens it to the perfect consistency.
1 teaspoon vanilla extract – Enhances the cream flavor and deepens the overall sweetness.
1/2 teaspoon coconut extract (optional but recommended) – Boosts coconut intensity for extra tropical flavor.
1/2–3/4 cup shredded coconut for rolling – Gives each ball a beautiful snowy coating.
Instructions
Make the Cream Base: In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Add Flavor & Sweetness: Mix in the vanilla extract, coconut extract (if using), and powdered sugar. Beat until thick, smooth, and fully combined.
Add the Coconut: Stir in the shredded sweetened coconut. The mixture should become thick enough to roll into balls. If it’s too soft, chill the mixture for 20–30 minutes.
Shape the Balls: Scoop and roll the mixture into 1-inch balls, placing them on a parchment-lined tray.
Coat in Coconut: Roll each ball in the extra shredded coconut until fully covered.
Chill to Set: Refrigerate for at least 1 hour before serving. This firms the texture and enhances the creamy flavor.
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