Coconut Truffles

• 1/4 cups Powdered Sugar
• 1 block Softened Cream Cheese, 8 Oz
• 2 cups Shredded Coconut
• 1 teaspoon Coconut Extract
• 1 pound White Almond Bark
• Sugar Crystals, For Sprinkling

1. Thoroughly mix powdered sugar, cream cheese, coconut, and coconut extract. Refrigerate mixture at least one hour. Roll mixture into 3/4" balls. Freeze balls on a foil-lined cookie sheet or plastic airtight container overnight.
2. The next day, place white almond bark in a medium glass bowl. Microwave for 90 seconds. Stir. Microwave in 25-second intervals until melted. Stir between intervals.
3. Dip frozen balls in the melted almond bark. (I've found that using toothpicks helps keep control of the truffles while dipping.) Place on a foil-lined cookie sheet. Sprinkle with pretty sugar crystals. Let set until solid. Can be stored in an airtight container for a week (if there is any left by then).

powdered sugar, cream cheese, coconut, coconut, white almond, sugar crystals

Taken from tastykitchen.com/recipes/desserts/coconut-truffles/ (may not work)