Buttery Coconut Shortbread Truffles

• 235 gram shortbread, such as walkers gluten-free shortbread rounds
• 8 ounce cream cheese, softened
• 2 cup sweetened shredded coconut
• 1/2 teaspoon vanilla extract
• 10 ounce semi-sweet chocolate chips
• 2 tablespoon coconut oil

1. Place 140 grams of the shortbread in a large Ziploc bag, and crush them into fine crumbs.
2. In a large bowl, beat the cream cheese until smooth. Add the coconut, vanilla, and shortbread crumbs. Beat until well combined.
3. Use your hands to portion the dough into bite-size truffles, and smooth them into round balls.
4. Place the remaining shortbread in the empty Ziploc bag. Crush them into fine crumbs. Transfer the crumbs to a shallow bowl or plate, and roll each truffle in the crumbs.
5. Place the crumb-coated truffles on a baking tray. Chill in the freezer for at least half an hour.
6. Combine the chocolate and coconut oil in a small glass bowl. Microwave for 90 seconds to melt. Stir to make sure it is smooth. Drizzle the chocolate over the truffles, and sprinkle with any remaining shortbread crumbs.
7. Place in the refrigerator until the chocolate has set. Transfer to an airtight container. Store in the refrigerator for up to 3 days.