coconut cream truffles 

8 ounces cream cheese, room temperature
14 ounces of toasted coconut* (you don’t have to toast it, but it does taste much better)
8 ounces white chocolate chips
hefty pinch of sea salt
large crushed toasted almonds (about ¼ to ½ cup, depending on how nutty you want it), optional

10-14 ounces of semisweet chocolate for dipping truffles
(you can use whatever chocolate you like for dipping, but milk chocolate was just too sweet)
*save some of the toasted coconut for decorations (about ¼ or less cup), optional

Cook notes: I did not crush my almonds I wanted them whole. 
But feel free to do as you wish or no nuts at all. You can also coat these truffles in white chocolate. 
I tried using milk chocolate, but for me it was too sweet so I stuck with semisweet. Feel free to use what chocolate you prefer.

I don’t have a mixer, so I mixed this by hand, but if you have a mixer, then mix the cream cheese until creamy; set aside.
Melt the white chocolate chips and the cream cheese over a double-boiler. You’ll need to stir this a lot as it’s heating up. Once it’s all combined add in almost all the toasted coconut, the hefty pinch of salt, the almonds, and mix well.
(Remember; do not add in all the toasted coconut if you want to decorate the tops of the truffles: save less than a ¼ of a cup or an 1/8 of cup?)

Spread into an 8x8 or 9x9 glass or ceramic dish.
Cover dish with plastic wrap and chill for several hours.
(I left mine in fridge for two nights and it was fine).
When ready to mold the truffles, take dish out, let it come to almost room temp or you can try rolling out at any time; it might need about 20 minutes to be workable.
Scoop chocolate out with a spoon, melon ball size scoop (this is what I used, in photos).

Roll chocolate mixture into balls, place in bowl/plate and chill for a few minutes while you get your dipping station set up.
I highly suggest using semi-sweet and white chocolate for dipping.

Milk chocolate was just too sweet.
If you want to coat the tops of the truffles with toasted coconut, make sure to do so when the truffles are still wet.
If your kitchen is warm, then place truffles in fridge to set up a bit.
Depending on how big or small you make them, you should get between 20- 30 truffles.
Keep them in an air-tight container for a few days.