1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions
1 (8-oz.) package cream cheese, softened (I used Neufchâtel)
3/4 cup crushed coconut cookies, (I used Pepperidge Farm Sweet & Simple Coconut Cookies)
1 teaspoon vanilla
1/8 teaspoon kosher salt
1 – 1 1/2 cups shredded coconut
1. Beat chocolate and cream cheese at medium speed with a mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Cover and chill 2 hours or overnight until ready to form the balls.
2. Shape into 1-inch balls (about 2 tsp. per ball), roll in coconut. Refrigerate in a single layer in a container up to 1 week.
Notes: This mixture is very sticky. Next time I would add a whole cup of crushed cookies or add 1/4 cup finely chopped pecans to the chocolate/cream cheese/cookie mixture for a little additional texture and crunch.