In a medium-sized bowl, combine the shredded coconut, softened cream cheese, powdered sugar, and vanilla extract. Mix well until smooth and well combined.
Shape the Truffles:
Using your hands, roll the coconut mixture into small balls, about 1-inch in size. Place the balls onto a parchment-lined baking sheet.
Chill the Truffles:
Place the baking sheet with the coconut balls in the refrigerator for at least 30 minutes to allow them to firm up.
Melt the White Chocolate:
While the truffles are chilling, melt the white chocolate chips. You can do this by placing the chips in a microwave-safe bowl and heating them in 20-second intervals, stirring after each, until fully melted and smooth.
Coat the Truffles:
Once the truffles are chilled, dip each one into the melted white chocolate, coating them completely. Roll the chocolate-coated truffles in the coconut flakes to add an extra layer of texture and flavor.
Chill Again:
Place the coated truffles back on the parchment-lined sheet and refrigerate for another 30 minutes or until the chocolate has set.
Serving and Storage Tips:
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