Caramel Coconut Truffles
  1. With a hand mixer, Beat cream cheese and icing sugar in a bowl until it soft and fluffy. stir in cookie crumbs until a dough is formed. (I crushed the shortbread cookies in my food processor, but you can put them in a large zip-lock bag and crush them with a rolling pin.)
  2. Take tablespoon size amounts of the dough and roll in to balls. about 20-25 balls. Place balls on a parchment lined sheet pan and refrigerate for 45-60 minutes.
  3. Melt caramel over a double boiler or in microwave with butter. Using a double boiler takes a lot longer but I like it better because you can keep warm while dipping. If you use the microwave- 30 seconds bursts while stirring until smooth.
  4. Remove cookie balls from the fridge, mix coconut into the caramel.
  5. Working very quickly. Drop ball in to coconut caramel mix with a spoon completely cover with caramel.
  6. Place back on lined baking sheet. and refrigerate for another 30-60 mins.
  7. Once cooled drizzle with melted chocolate and sprinkle with toasted coconut and enjoy!