In a bowl, mix the cream cheese, shredded coconut, and powdered sugar. Stir until the mixture is smooth and creamy, adding extracts as desired for extra flavor.

Lightly dust your hands with powdered sugar. Roll the coconut mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.

To ensure they hold their shape, pop the formed balls into the freezer for about 1 hour.

Using a microwave or double boiler, gently melt the chocolate chips, stirring frequently to avoid burning.

Dip each chilled coconut ball into the melted chocolate, letting any excess drip off. Place them back on the baking sheet.

Chill the coated balls in the refrigerator for 5-10 minutes until the chocolate is firm and glossy.

Drizzle with white chocolate or sprinkle extra shredded coconut on top for a decorative touch.