Prep Time: 30 minutes | Cook Time:
- 4 tbs butter, room temperature
- 4 oz cream cheese, room temperature (Not whipped)
- 1 tsp vanilla
- 16 oz powdered sugar
- 7 oz sweetened flaked coconut (About 2 1/2 cups)
- 1 tbs cinnamon (For coating, may need more as you go)
In a large mixing bowl, beat together butter and cream cheese until smooth. Add the vanilla and powdered sugar, then beat again until smooth. Mix in the coconut until evenly incorporated.
Rolling with your hands, shape the mixture into balls or lumpy potato shapes. Roll the lumps in the cinnamon to coat, then place on a cookie sheet and chill until firm, about 1 hour.