Preparation Steps

• Toast the shredded coconut in a dry skillet over medium heat until golden brown, about 5 minutes.
• In a mixing bowl, combine softened cream cheese and powdered sugar until smooth.
• Mix in the toasted coconut and caramel sauce until fully incorporated.
• Chill the mixture for 30 minutes, then roll into 1-inch balls and place on a baking sheet.
• Melt the semisweet chocolate chips in a double boiler or microwave. Dip each truffle into the melted chocolate to coat completely.
• Place coated truffles back on the baking sheet and refrigerate for at least 1 hour before serving.