4 ounces (1/2 package) cream cheese, softened at room temperature
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 cups powdered sugar
2 cups shredded, unsweetened coconut
1 tablespoon ground cinnamon
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the cream cheese, butter, vanilla extract, and kosher salt until smooth and fluffy.
Add in the powdered sugar and mix again until smooth. Then, mix in the coconut until evenly distributed. Refrigerate for 30 minutes.
Pour cinnamon into a shallow bowl. Separate a section of the coconut mixture using your hands or a small cookie scoop. then roll into a ball roughly the size of a robin’s egg. Roll the ball in cinnamon to lightly coat, then set aside on a large plate or baking sheet. Repeat until all of the coconut mixture is used up.
Serve immediately or refrigerate for up to one week.