In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Mix in the vanilla extract.

Gradually add the powdered sugar, one cup at a time, beating well after each addition until the mixture is thick.

Fold in the shredded coconut until evenly distributed.

Cover and refrigerate the mixture for 30 minutes to allow it to firm up for easier handling.

Using your hands or a small scoop, form the mixture into small balls approximately 1 inch in diameter.

Roll each ball in the ground cinnamon until thoroughly coated.

Place the candies on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.