• Step 1: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the powdered sugar, lemon juice, and lemon zest, and continue mixing until well combined.
• Step 2: Melt the white chocolate chips in a double boiler or microwave, stirring frequently until smooth. Allow the melted chocolate to cool slightly, then fold it into the cream cheese mixture until fully incorporated.
• Step 3: Using a small cookie scoop or spoon, portion the truffle mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 2 hours, or until firm.
• Step 4: Once chilled, roll the truffles in the shredded coconut (if using) to coat. Serve chilled and enjoy!