Beat Cream Cheese and Butter: In a large bowl, using a handheld mixer on medium speed, beat the room temperature cream cheese, butter, vanilla extract, and salt until fluffy and smooth, about 1 minute. (Alternatively, use a stand mixer fitted with the paddle attachment.)

Add Powdered Sugar: Scrape down the sides of the bowl with a rubber spatula. Add the confectioners’ sugar and mix on low speed just to combine, about 30 seconds.

Increase Speed and Beat: Increase the mixer speed to medium and beat, scraping down the sides of the bowl halfway through, until smooth, about 1 minute.

Add Coconut: Scrape down the sides of the bowl again, add the coconut flakes, and beat on low speed until incorporated, about 30 seconds.

Refrigerate: Refrigerate the mixture until set, about 30 minutes. This makes it easier to handle and shape.

Prepare Baking Sheet and Cinnamon: Line a baking sheet with parchment paper. Place the ground cinnamon in a small bowl.

Shape Candy: Scoop tablespoon-sized balls of the coconut mixture into your hand and roll them into balls.

Roll in Cinnamon: Roll each ball in the cinnamon to coat it completely.

Shape into Oblongs: Shape each cinnamon-coated ball into an oblong “potato” shape.

Arrange on Baking Sheet: Arrange the shaped candies on the prepared baking sheet.

Refrigerate: Refrigerate the candies until ready to serve. This helps them to firm up and maintain their shape.