by CHRISTINE GALLARY
Cream 4 oz. cream cheese, 4 tbsp. butter, 1 tsp. vanilla, and 1/8 tsp. salt together.
Gradually add 1 lb. powdered sugar until incorporated. Then add 7 oz. flaked, sweetened coconut.
Scoop out tablespoons of coconut mixture onto the baking sheet and refrigerate for 30 minutes.
Roll the mixture into a slightly oblong potato shape, then roll in 1 1/2 tbsp. cinnamon to coat.