In the bowl of a mixer beat cream cheese smooth.

Add in powdered sugar, chopped coconut, and coconut extract.

Mix on low until combined then mix on medium-high to fully blend everything for one minute.

On a parchment-lined or a wax paper-lined baking sheet place, tablespoon-sized scooped out balls of the mixture.

Put the tray in the freezer for 20 minutes or longer to completely chill the mixture.

If the balls need smoothing roll them in between your hands smoother, a stainless scoop makes them fairly smooth.

Melt the chocolate and coconut oil in a microwave-safe dish at 30-second intervals and stir well before microwaving again usually, this only takes a minute.

With two forks, use one to scoop the ball onto the one fork, dip it into the chocolate, and with the second fork slide it onto the lined baking sheet.

Place the bonbons back into the freezer for 5 minutes to set up or in the refrigerator.

Serve or store in the fridge or freezer.

I like them frozen!