Toasted Coconut Truffles

1. 1

   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.

2. 2

   Shape into 1-in. balls and place on waxed paper-lined

3. 3

   . Loosely cover and refrigerate for 1-2 hours or until firm.

4. 4

   In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined

5. 5

   . Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

* Per serving · 4 servings · Values may vary.

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