I kick things off with my bowl and handheld mixer, ready to roll. I add the cream cheese, butter, vanilla, and salt, beating on medium speed until fluffy—about a minute. A stand mixer with the paddle attachment works just as well if I’m switching it up.

Then I scrape the bowl with my spatula to catch every bit. I mix in the confectioners’ sugar on low for 30 seconds to keep it contained, then up to medium for a minute until smooth, scraping halfway through. It’s a fast step that builds the base.

Next, I toss in the coconut flakes and blend on low for 30 seconds until they’re mixed through. The dough gets thick, so I stir it well with the spatula to even it out. I chill it in the fridge for 30 minutes—it’s easier to handle cold.

Once chilled, I line a baking sheet with parchment and set cinnamon in a small bowl. I scoop tablespoon-sized balls, roll them in my hands, coat them in cinnamon, and shape them into oblong “potatoes.” I lay them on the sheet and keep going until I’m done.

I finish by refrigerating them until I’m ready to serve. They set up firm, and the cinnamon sinks in for that perfect look. In an hour, I’ve got 44 to 46 treats ready to share!