Cover a baking sheet with parchment paper to hold the coconut cream balls as they chill.

In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth. Gradually mix in powdered sugar until thick and sticky. Stir in the shredded coconut until well combined. Refrigerate the mixture for 1 hour to firm up.

Lightly dust your hands with powdered sugar to prevent sticking. Roll the mixture into bite-sized balls or egg shapes. Arrange the shaped balls on the parchment-lined baking sheet and freeze for 1 hour.

Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth, or use a double boiler on the stove.

Using a fork, dip each frozen coconut ball in the melted chocolate, ensuring full coverage. Place the coated ball back on the parchment-lined sheet, and repeat for each.

Place the chocolate-coated balls in the refrigerator for 5-10 minutes, allowing the chocolate to harden.

Once set, arrange the coconut balls on a platter for serving. Keep any extras in an airtight container in the fridge. Enjoy them chilled or at room temperature!