Place 9 shortbread rounds in a large zip-close bag and crush them into fine crumbs. In a large mixing bowl, beat the cream cheese until smooth. Add the coconut, vanilla, and shortbread crumbs. Beat until well combined.
Use a 1-inch scoop (or your hands) to portion the dough into bite-size truffles. Smooth the truffles into a round ball with your hands. Place the remaining 6 shortbread rounds in the empty zip-close bag and crush them into fine crumbs. Transfer the crumbs to a shallow bowl and roll each truffle in the crumbs. Place the crumb-coated truffles on a baking tray or a couple large plates.
Chill in the freezer for at least half an hour. Combine the desired amount of chocolate and coconut oil in a small glass bowl or large glass measuring cup. Microwave for 90 seconds at 50% POWER. Stir and microwave an additional 30 seconds at 50% POWER, until the chocolate is easily stirred smooth.
Drizzle the chocolate over each chilled truffle and sprinkle with any remaining shortbread crumbs. Place in the refrigerator until the chocolate has set. Transfer to an airtight container and store in the refrigerator until ready to serve, up to 3 days. Enjoy!
You'll need approximately 1 1/2 packages of Walkers Shortbread Rounds to make these cookies. You might want to buy a few extra though, because that shortbread is pretty much the most irresistible thing that has ever entered my home. These cookies can be made with original or gluten free shortbread rounds.There are two options for the chocolate coating. If you melt the full amount of chocolate listed in the recipe, you'll have enough chocolate to dip and coat the truffles completely. My preference was to drizzle the chocolate over the top of each truffle, leaving the bottom and partial sides uncoated. This made them not quite so sweet and it also let the coconut and shortbread flavors shine through.