Yield: approximately 90
2 tablespoons margarine, softened
4 oz tofutti cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 cups ground unsweetened coconut
1 tablespoon ground cinnamon
In the bowl of a mixer beat the margarine and cream cheese together until smooth. Add the vanilla and confectioners’ sugar. Beat until smooth. Add the coconut and mix until well blended. Using a teaspoon at a time roll the mixture into balls or potato shapes. Place the balls in the cinnamon and toss to coat. Chill until set. If desired, roll potatoes in cinnamon again for darker color.