Ingredients
  • 1 11-ounce bag white chocolate chips
  • 2 tablespoons butter
  • 5 ounces cream cheese
  • 1 12-ounce container store-bought butter cookies
  • 3/4 cup sliced almonds
  • 1/2 teaspoon salt
  • 1 cup coconut flakes, unsweetened
Preparation

In a glass bowl, microwave the white chocolate chips for 2 minutes, stirring them every 30 seconds. Once they’re melted and smooth, stir in the butter and cream cheese.

Place them cookies in a large zip-top bag. Using a skillet or rolling pin, smash the cookies into really small pieces. Add the cookie pieces, almonds and salt to the melted white chocolate mixture. Stir until all ingredients are well-incorporated.


Using a small cookie scoop or melon baller, form the mixture into balls, roll them with your hands (like a snowball) then roll them in some coconut flakes. Place them onto a parchment-lined sheet tray and let sit at room temperature to firm up.

If the mixture starts to get hard on you, just pop it into the microwave for a few seconds.