1. Toast the unsweetened coconut flakes in a dry skillet or moderate oven, stirring often, until lightly golden and fragrant, then transfer to a plate to cool completely.

2. In a mixing bowl, beat the softened cream cheese with the softened butter until completely smooth and creamy.

3. Add the powdered sugar, vanilla extract, and fine sea salt to the bowl and beat again until the mixture is thick, smooth, and glossy.

4. Stir the melted, slightly cooled white chocolate chips into the cream cheese mixture until fully combined and silky.

5. Fold in the graham cracker crumbs or crushed vanilla wafer crumbs until the mixture thickens into a soft dough-like consistency.

6. Gently fold 1 1/2 cups of the sweetened shredded coconut into the cheesecake mixture until evenly distributed.

7. Scrape the mixture into a shallow dish, cover tightly, and chill in the refrigerator for about 1 hour, or until firm enough to scoop and roll.

8. Place the remaining 1/2 cup sweetened shredded coconut in a shallow bowl for coating the bites.

9. Use a small cookie scoop or tablespoon to portion the chilled cheesecake mixture into even mounds, then roll each portion between your palms to form smooth balls.

10. Roll each ball in the bowl of shredded coconut, pressing gently so the coconut fully coats the outside.

11. Arrange the coated bites on a parchment-lined baking sheet and sprinkle a pinch of the cooled toasted coconut flakes over the top of each one.

12. Refrigerate the Coconut Snowball Cheesecake Bites for at least 30 minutes more, or until firm, then serve chilled or slightly softened after a few minutes at room temperature.