Creamy Coconut Snowballs

I am going to try these for Christmas baking this year as well.  Another winner from the Taste of Home Christmas 2017 Cook Book.

1/2 tsp. plus 1/2 C butter, softened and divided
1 3/4 C. flaked coconut, divided
4oz. cream cheese, softened
3 3/4 C. confectioners' sugar
8oz. white candy coating, chopped
2 tbsp. shortening

Line a 9x5 inch loaf pan with foil.  Grease foil with 1/2 tsp. butter; set aside.  Pulse 3/4 C. coconut in a food processor until coarsely chopped.  Add the cream cheese and remaining butter; pulse until blended.  Gradually add confectioners' sugar; pulse until blended.  Press into prepared pan.  Refrigerate, covered for at least 3 hours.

Microwave the candy coating and shortening until melted; stir until smooth.  Cool slightly.  Use foil to lift coconut mixture out of pan.  Gently peel off foil; cut into 36 pieces.  Taking a few pieces at a time, roll each in a ball; keep remaining pieces refrigerated.

Using a toothpick, dip each ball in the melted coating mixture, allow excess to drip off.  Roll each ball in the remaining coconut and place on waxed paper lined baking sheet.  Refrigerate until set.  Store in an airtight container in the refrigerator.