White Chocolate and Coconut Truffles

I made these for Easter as they look like little bunny tails, I got the idea off a friend of mine but adapted the recipe and method for our chocolate mint truffles as it is so easy! These are so delicious and perfect if you have to prepare an after dinner treat on short notice.

Ingredients:
1 pack of white chocolate Tim Tam’s
150 grams cream cheese, softened
¼ teaspoon vanilla bean paste
1 cup shredded coconut

Method:
Place the biscuits in a food processor and grind them up.  Add the cream cheese and mix well.
Place the mixture in the freezer until it has hardened (approx. 20 minutes).
Line a container with non-stick baking paper. 
Place coconut on a plate or other clean, flat surface.
Spoon out teaspoons of the mixture and roll into balls.  Roll the balls in coconut and refrigerate for an hour before serving.
Store any left overs in an airtight container in the fridge for 2-3 days.