Line a small tray with parchment, wax paper, or a silicone mat.

In a large mixing bowl or the bowl of a stand mixer, mix the cream cheese on medium-high speed until soft and creamy, about 30 seconds. Mix in the vanilla bean paste and fine sea salt.

Add the confectioner’s sugar 1 cup at a time, mixing well after each addition. Mixture should be slightly sticky, and thick enough to scoop into mounds. If necessary, add a bit more confectioner’s sugar to adjust the consistency of the dough.

For pink truffles, mix in 1-2 drops pink gel food coloring. If making multiple colors, divide the dough into bowls and tint each portion with the color of your choice.

Mix in about 1/3 of the sweetened shredded coconut. (If making multiple colors, divide the 1/3 portion equally between the bowls.)

With your hands or a tablespoon, separate dough into mounds, each measuring about 1 – 1 1/2 inches. You should have about 28-30 mounds total. Arrange on prepared tray. Freeze for 15 minutes.

With your hands, shape each frozen mound into a smooth ball.

Roll each ball in the remaining sweetened shredded coconut.

Return truffles to prepared tray and refrigerate at least 1 hour, or until ready to serve.

Store leftover truffles in an airtight container in the refrigerator for up to 3 days.