Step 1

Process process cookies, carrots and nuts in food processor until coarsely ground.

Step 2

Add cream cheese; pulse until blended.

Step 3

Cover rimmed baking sheet with wax paper. Shape cream cheese mixture into 48 (3/4-inch) balls; place on prepared baking sheet. Freeze 10 min.

Step 4

Melt chocolate as directed on package. Add oil; mix well. Tint with food coloring as desired. Dip cookie balls, one at a time, into chocolate. Gently shake cookie ball to remove excess chocolate; return to baking sheet. Sprinkle with coconut.

Step 5

Refrigerate 1 hr. or until firm.