Ingredients

Instructions

  1. Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
  2. Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
  3. Refrigerate until firm, about 1 hour.