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Toasted Coconut-Golden OREO Cookie Balls

Toasted Coconut-Golden OREO Cookie Balls recipe
photo by:kraft
Golden OREO Cookies, cream cheese and toasted flaked coconut are rolled together and dipped in white chocolate to create these luscious cookie balls.
30 min
1 hr 30 min
3-1/2 doz. or 42 servings, 1 truffle each

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
 Golden OREO Cookies, finely crushed (about 3 cups)
cups  BAKER'S ANGEL FLAKE Coconut, toasted, divided
pkg.  (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted

Make It

MIX cream cheese, cookie crumbs and 1 cup coconut until well blended.

SHAPE into 42 (1-inch) balls. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.

REFRIGERATE 1 hour or until firm.

Kraft Kitchens Tips

Enjoy your favorite foods on occasion but remember to keep tabs on portions.
How to Store
Store in tightly covered container in refrigerator.
How to Easily Dip Balls
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
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