Pulse the unsweetened shredded coconut in a blender for about 5 seconds to create a finer, more uniform crumb—this helps the candy have a better texture and allows it to bind more effectively. While the coconut processes, measure out all remaining ingredients into separate bowls: the monk fruit powder, cinnamon, vanilla extract, MCT oil, and salt. Having everything prepped and ready will make the next steps much faster and smoother.

Microwave the softened butter and cream cheese together in 10-second intervals, stirring between each interval, until both are completely soft and easy to mix together—usually 2-3 intervals total. Don't overheat or the mixture will become greasy; you want it smooth and pliable but not hot. Once combined, add the vanilla extract, vanilla MCT oil, and salt, stirring well to distribute these flavoring ingredients evenly throughout the base.

Add the monk fruit powder to the butter and cream cheese mixture from Step 2, stirring thoroughly to break up any lumps and ensure even sweetness throughout. Next, fold in the pulsed coconut from Step 1 until fully incorporated—the mixture should hold together when squeezed. I always do a quick taste test at this point to make sure the sweetness level works for me; you can add a bit more monk fruit if needed, though it's important not to overdo it since the flavor intensifies.

Transfer the mixture to the refrigerator and chill for about 30 minutes until it's firm enough to hold its shape when rolled into balls, but still soft enough to work with—it shouldn't be rock-hard. This resting time also allows the flavors to meld together beautifully.

Remove the mixture from the refrigerator and scoop out portions using a small ice cream scoop or melon baller (about the size of a walnut), then roll gently between your palms to form smooth balls. Place the cinnamon in a shallow bowl and roll each ball thoroughly to coat all sides evenly. I like to do this step quickly so the candies don't warm up too much and become difficult to work with, and I find that rolling the balls in cinnamon right after forming them gives the best, most complete coating.

Return the finished candies to the refrigerator until ready to serve. They'll firm up nicely and store well in an airtight container in the fridge for up to a week.