Step 1

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the cream cheese, butter, vanilla extract, and kosher salt until smooth and fluffy.

Step 2

Add in the powdered sugar and mix again until smooth. Then, mix in the coconut until evenly distributed. Refrigerate for 30 minutes.

Step 3

Pour cinnamon into a shallow bowl. Separate a section of the coconut mixture using your hands or a small cookie scoop. then roll into a ball roughly the size of a robin’s egg. Roll the ball in cinnamon to lightly coat, then set aside on a large plate or baking sheet. Repeat until all of the coconut mixture is used up.

Step 4

Serve immediately or refrigerate for up to one week.