Beat the cream cheese, powdered sugar and coconut extract together until fluffy.

Add the coconut, zest and ground cookies. Combine well.

Roll into 1" or so balls and place on a parchment lined cookie sheet. Refrigerate for at least 30 minutes.

Melt your almond bark and dip the balls, letting excess drip off. Place back on sheet and refrigerate again until coating hardens.

Store in the fridge but remove at least 20 minutes before serving.