Gather your ingredients. In a mixing bowl, combine 8 oz of softened cream cheese, 2 cups of powdered sugar, 2 tablespoons of lemon zest, and 3 tablespoons of fresh lemon juice. Blend on medium speed until smooth and creamy, about 2-3 minutes.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Remove the mixture from the refrigerator. Roll about a tablespoon of the mixture into a ball, about 1 inch in diameter. Place on a parchment-lined baking sheet and chill for another 15 minutes.

In a microwave-safe bowl, melt 1 cup of white chocolate chips in 30-second intervals until smooth. Let cool slightly.

Dip each truffle into the melted chocolate using a fork, letting excess chocolate drip off before placing on a parchment-lined baking sheet.

Sprinkle toasted coconut flakes over each coated truffle and add optional garnishes if desired. Allow to set at room temperature for about 20-30 minutes.

Transfer truffles to an airtight container. Store in the refrigerator for up to a week or freeze for up to 6 months. Enjoy your homemade delight!