1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/2 cup confectioners' sugar 1/2 teaspoon coconut extract
6 ounces dark chocolate (or 1 cup dark chocolate chips)
1 teaspoon extra-virgin coconut oil

Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until smooth. Roll into 1 1/2" - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.

In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly. Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with chocolate, letting the excess drain through the fork tongs. Use a spoon to lightly push truffle off fork and back onto the wax paper.

Refrigerate until set. Store in an air-tight container in the refrigerator.

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