These great little cookie balls can easily be garnished with your favorite topping instead of coconut, or you can toast the coconut for added color and impressive appearance. I prefer the solid white un-toasted coconut, this way they appear more holiday wintry.
This will make 36-48 cookies
Full time:2 Hours (includes coolong/harden time)
You will need:
8 oz cream cheese, soften at room temp
8 oz bakers white chocolate
40 vanilla sandwich cookies
3 cups shredded coconut
Let us begin:
In a large zip top bag, place sandwich cookies. I recommend that you do this step twice, working with half the cookies at a time.
With a rolling pin, or meat tenderizer, beat the bag until the cookies are finely crushed
To form cookies, roll small amounts of dough into balls. Balls should be one or two bites in size
When rest period has ended. Remove cookies from refrigerator. And set up you coating station.
In the first bowl: Melt chocolate per package instructions until smooth.
In the second bowl: Place coconut
Drop cookies in, one at a time and roll around to fully coat. (okay, here is a photo of covered cookies but don't actually stop here)