Preparation

Heat Treat the Cake Mix

1. Place the cake mix in a medium-sized, heat-safe bowl. Microwave it in two 30-second intervals, stirring thoroughly between each interval. Allow the cake mix to cool completely before using it in the recipe to ensure safety.

Prepare the Cheesecake Mixture

1. In a medium mixing bowl, combine the softened cream cheese, half-and-half, and coconut extract. Use a handheld mixer on medium-high speed to beat the ingredients until smooth and creamy, approximately 1½ to 2 minutes.
2. Sprinkle the cooled, heat-treated cake mix and 1 cup of shredded coconut over the cream cheese mixture. Mix gently until all ingredients are well incorporated.
3. Cover the bowl tightly and refrigerate the mixture for 2 hours, allowing it to firm up for easier handling.

Form the Cheesecake Balls

1. Line a baking sheet with parchment paper and set it aside.
2. Using a 1-tablespoon cookie scoop, portion out the chilled cheesecake mixture. Roll each scoop into a smooth ball between your hands and place it on the prepared baking sheet. Repeat this process for all the dough.

Prepare the Coating

1. Place the white almond bark in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each interval, until fully melted and smooth.

Coat and Garnish

1. Roll each cheesecake ball in the melted almond bark, ensuring it is fully coated. Lift the coated ball using a fork and gently tap off any excess coating.
2. Transfer the coated ball back to the parchment-lined baking sheet.
3. Immediately sprinkle the coated ball with the remaining shredded coconut or toasted coconut. Repeat the coating and garnishing process until all cheesecake balls are completed.

Allow to Set

1. Let the coated cheesecake bites sit at room temperature until the almond bark hardens completely. Serve immediately or store as needed.