1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition until smooth.

3. Stir in the vanilla extract and coconut extract (if using).

4. Fold in the shredded coconut and white chocolate chips.

5. Cover the mixture and refrigerate for at least 2 hours, or until firm enough to handle.

6. Once chilled, use a small cookie scoop or tablespoon to portion out the mixture. Roll between your palms to form smooth balls about 1-inch in diameter.

7. Place the balls on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up before dipping.

8. While the balls are chilling, prepare your coating ingredients. Mix the shredded coconut and toffee bits/chopped nuts in a shallow bowl.

9. Melt the white chocolate or candy melts according to package directions, either in a microwave-safe bowl in 30-second intervals or using a double boiler.

10. Working with a few balls at a time (keeping the rest in the freezer), dip each ball into the melted white chocolate using a fork or dipping tool. Tap off excess chocolate.

11. While the chocolate is still wet, sprinkle or roll the balls in the coconut and toffee mixture to coat.

12. Return the coated balls to the parchment-lined baking sheet and allow the chocolate to set completely.

13. Once set, transfer to a serving plate and arrange in a pyramid formation as shown in the photo.

Storage

Store in an airtight container in the refrigerator for up to 1 week.