2 1/2 cups shredded sweetened coconut Provides chewy texture, bold coconut flavor, and structure so the balls hold their shape.
4 oz cream cheese, softened Creates the creamy, truffle-like base and helps bind everything together into a smooth mixture.
2 tablespoons butter, softened Adds richness, smoothness, and a melt-in-your-mouth finish.
1 1/2 cups powdered sugar Sweetens the mixture and thickens it to a scoopable, rollable consistency.
1 teaspoon vanilla extract Deepens the overall sweetness and enhances the “cream” flavor.
1/2 teaspoon coconut extract (optional but recommended) Boosts coconut intensity for extra tropical flavor in every bite.
1/2–3/4 cup shredded coconut, for rolling Gives each ball a pretty, snowy coating and extra coconut crunch.
Step-by-Step Instructions
Make the Cream Base
Beat cream cheese and butter In a medium mixing bowl, add the softened cream cheese and softened butter. Beat with a hand mixer on medium speed until completely smooth, creamy, and lump-free, scraping the bowl as needed.
Add flavor and sweetness Add the vanilla extract and coconut extract (if using). Gradually mix in the powdered sugar, beating until the mixture is thick, smooth, and fully combined. It should resemble a soft, creamy frosting.
Add the Coconut
Stir in shredded coconut Add the 2 1/2 cups shredded sweetened coconut and stir until it is evenly distributed throughout the mixture. The mixture should become thick and sticky, holding together when pressed. If it feels too soft or loose to roll, cover the bowl and chill for 20–30 minutes to firm up slightly.
Shape the Balls
Portion and roll Line a baking sheet or tray with parchment paper. Using a small cookie scoop or a tablespoon, scoop portions of the mixture (about 1 tablespoon each) and roll between your palms into 1‑inch balls. Place each ball on the prepared tray, leaving a little space between them.
Coat in Coconut
Roll in extra coconut Add 1/2–3/4 cup shredded coconut for rolling to a shallow bowl or plate. Roll each ball in the coconut until fully coated, gently pressing so the coconut adheres to the surface. Return coated balls to the tray.
Chill to Set
Refrigerate Refrigerate the tray of coconut cream balls for at least 1 hour, or until firm to the touch. This helps them set into a truffle-like texture and makes them easier to serve and pack.
Serve Serve chilled or slightly cool from the fridge. Arrange on a platter, in candy cups, or in treat boxes for gifting.
Why This Recipe Is Loved
Zero baking required – Perfect for hot days, busy holidays, or when the oven is full.
Luxuriously creamy texture – The cream cheese and butter base makes these taste like fancy coconut truffles.
Simple ingredients – Mostly pantry and fridge staples that come together quickly.
Perfect for gifting – They look elegant, pack well when chilled, and hold up on cookie trays.
Customizable – Easy to dip in chocolate, add nuts, or change extracts for different flavor twists.
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