10" angel food cake (either store-bought or homemade)

4 ounces cream cheese, softened

1/4 cup powdered sugar

1/8 teaspoon salt

1 cup white chocolate chips

1 teaspoon vegetable oil

1/3 cup unsweetened flakes coconut

Rip cake into chunks and pulse in food processor until fine crumbs (do not over process).  In a large bowl, mash cream cheese and powdered sugar together with a fork.  Foldl in salt.  Add cake crumbs and mix together with hands until well-blended.  Form into 1" balls and place close together on a rack in a baking pan.

Melt chocolate in a double boiler over hot, but not boiling water.  Stir in oil.  

With a spoon, drizzle chocolate over angel food cake balls.  Top with coconut.  Do it a few balls at a time so the chocolate doesn't harden too soon.  Place in refrigerator for ten minutes so chocolate can set.  Makes 40.  Store at room temperature, covered.  NOTE:  Feel free to add 3 tablespoons of coconut rum (or regular rum) to the 'batter'.