8 ounces cream cheese
1 teaspoon vanilla extract
4 cups confectioners powdered sugar
2 1/2 cups unsweetened shredded coconut
few tablespoons of ground cinnamon
Beat your softened butter and cream cheese together in a bowl with a hand mixer until it’s smooth. Add powdered sugar and vanilla into bowl and continue beating until fully mixed and fluffy. Add coconut and mix with a spoon, until it's fully mixed in with the cream cheese batter. Place a couple tablespoons of ground cinnamon in a shallow bowl. Grab a scoop of cream cheese batter out of the bowl and shape into what looks like a small potato. I try to keep them around 1 – 1.5 inches long. Roll each side in the cinnamon mixture, making sure the little potato now has cinnamon all over it. Place on parchment paper lined baking sheet and chill for at least 2 hours in the refrigerator. Eat! Enjoy! For any extras, you can store in the refrigerator for a few days.