In a heatproof bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Be careful not to overheat.

In a separate bowl, beat the softened cream cheese until smooth and creamy.

Add the melted white chocolate mixture to the cream cheese and beat until well combined.

Stir in the lemon zest and lemon juice until fully incorporated. If desired, stir in powdered sugar for extra sweetness.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to roll.

Place the shredded coconut on a shallow plate.

Scoop out small portions of the truffle mixture and roll them into balls. Then, roll each ball in the shredded coconut until evenly coated.

Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.

Serve chilled or store in an airtight container in the refrigerator.