4 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon fine salt
1 pound powdered sugar (4 cups)
7 ounces flaked, sweetened coconut (2 2/3 cups), preferably angel flake
1 1/2 tablespoons ground cinnamon
1. Place the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use an electric hand mixer and large bowl. Beat on medium speed until fluffy and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
2. Return the mixer to low speed and gradually add the powdered sugar. When all the powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add the coconut and beat on low speed until incorporated.
3. Line a baking sheet with aluminum foil or parchment paper if desired for easy cleanup. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
4. Place the cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.