8 oz. cream cheese, room temp.
1 stick unsalted butter, room temp.
Dash salt
1 tsp. (plus a little more) vanilla
7 oz. bag coconut
2 lb. bag powdered sugar
2 (8 oz.) pkgs. Baker's semi-sweet chocolate
1/2 block paraffin wax

Mix together cream cheese and butter until well blended. Add salt, vanilla, coconut, and powdered sugar. Blend slowly with wooden spoon until well blended. Refrigerate 1/2 hour. Shape into little rolls (about 2" long) or balls. Put on wax paper on cookie sheet. Chill overnight. Melt chocolate and paraffin over hot not boiling water in double boiler. Dip balls in chocolate. Place on wax paper. Chill until chocolate hardens. Refrigerate in tins.