Sea Salt, or Kosher salt - use a big pinch or to taste
16 ounces White Chocolate, or melting wafers (1 pound)
1/4 cup Sweetened Shredded Coconut, toasted (3/4 ounce)
Line a baking sheet with parchment paper.
Place Oreos in the bowl of a processor and pulse until you have fine crumbs. Add cream cheese, toasted coconut, toasted coconut, and salt; pulse until well combined.
Form the mixture into 48 balls, and place on the prepared sheet. I find the easiest way to get fairly even balls is to plop the mixture on a piece of parchment, then divide it in half. Then divide each half in half (you now have 4 sections). Divide each of the four sections in half (you now have 8 sections). Divide each of the eight sections in half (you now have 16 sections). Divide each of the sixteen sections into 3 small portions (now you have 48). Roll each portion into a ball. It's a bit of a messy job, but totally worth it. Freeze for 10 minutes.
In the meantime, place the chocolate in a double boiler and stir until melted. Carefully dip each ball into the chocolate and then place back on the lined baking sheet and immediately sprinkle with toasted coconut.
Refrigerate for at least 1 hour, or until firm.
Make boozy balls by adding 2 tablespoons of Coconut Liqueur to the mixture in place of the coconut extract.
To toast the coconut, spread it out on a parchment-lined baking sheet. Place in a preheated 325° F oven for 12-15 minutes, or until light golden, stirring it around a couple of times during baking.