Combine the cream cheese, powdered sugar, and vanilla.
Spread in a 6-inch circle on a piece of parchment paper.
Sprinkle with 1/4 cup toasted coconut chips.
Chill in the fridge for 30 minutes.
Remove from the fridge and place the fudge sauce in the center of the cream cheese mixture leaving a 2-inch border.
Slowly scrape the cream cheese mixture off the parchment paper and fold over the top of the fudge sauce enclosing the fudge sauce in the center of the ball.
Wrap the cheese ball back up into the parchment paper and chill for another 10 minutes.
When ready to serve, coat the cheese ball
Sprinkle the remaining toasted coconut, toasted almonds, and mini chocolate chips on a plate.
Mix to combine.
Remove the cheese ball from the fridge.
Remove the parchment paper and roll the cheese ball in the toppings to coat the outside of the ball.
Place on a platter and serve with chocolate cookies or animal crackers.
Enjoy!
Notes
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