“can toast the coconut if you want to – for the coating or to put in the cream cheese base. spread coconut on a sheet pan and toast at 400 for 5-10 minutes. DO NOT TOAST TOO DARKLY.”
8 ouncescream cheese, softened
1⁄2 teaspooncoconut, extract*
5 cupspowdered sugar
2 -3 cupscoconut
if desired, toast 1-3 cups coconut for 5-10 minutes on a baking sheet, baking at 400 degrees.
Mix together the softened cream cheese with the extract.
Add the powdered sugar and 1/2 cup coconut and mix that in small amounts to the cream cheese mixture, blending well.
Form balls of the truffles and roll them in coconut.Place on a sheet pan.
Chill for 10-15 minutes before serving. Store in refrigerator.
* can substitute almond extract.
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