Ingredients
4 cups semisweet chocolate chips1 package (8 ounces) cream cheese, softened and cubed3/4 cup sweetened condensed milk3 teaspoons vanilla extract2 teaspoons water1 pound white candy coating, coarsely chopped2 tablespoons sweetened shredded coconut, finely chopped and toasted
Preparation
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.
