1. In a medium bowl, mix softened cream cheese and butter until smooth.
2. Stir in powdered sugar and coconut until fully combined.
3. If mixture is sticky or hard to work with, chill for 15–20 minutes.
4. Roll mixture into small balls and place on a wax paper–lined cookie sheet.
5. Freeze truffle balls for about 1 hour until firm.
6. Melt chocolate chips and shortening in a microwave-safe bowl, stirring every 30 seconds until smooth.
7. Dip each truffle into melted chocolate to coat.
8. Place back on wax paper and add sprinkles if desired while chocolate is still wet.
9. Chill until chocolate is fully set.

Kid-Friendly Tips

• Kids can mix the coconut filling and roll truffles
• Chilling helps make rolling easier and less sticky
• Adults should handle melting chocolate
• Let kids decorate with sprinkles or extra coconut

Variation Ideas

• Roll centers in coconut instead of dipping in chocolate
• Use white chocolate for a snowball look
• Add a drop of vanilla or almond extract

Notes

Store coconut truffles in the refrigerator until serving. If chocolate thickens while dipping, gently reheat.