Toasted Coconut Truffles

• 4 cups (24 ounces) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened and cubed
• 3/4 cup sweetened condensed milk
• 3 teaspoons vanilla extract
• 2 teaspoons water
• 1 pound white candy coating, coarsely chopped
• 2 tablespoons sweetened shredded coconut, finely chopped and toasted

1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
2. Shape into 1-in. balls and place on waxed paper-lined
3. . Loosely cover and refrigerate for 1-2 hours or until firm.
4. In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined
5. . Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

chocolate chips, cream cheese, condensed milk, vanilla, water, coating, coconut

Taken from www.tasteofhome.com/recipes/toasted-coconut-truffles/ (may not work)