The first step is to bake up some of your favorite sugar cookies. You could also use store bought.
In the bowl of a food processor, break up the cookies into a fine crumb. Add the softened vegan cream cheese. Keep processing until it comes together like a dough.
Now, using a small cookie scoop, portion out the dough onto a parchment or silicone lined baking sheet. Using your hands, roll into smooth balls.
Melt white chocolate chips in the microwave or over a water bath. Stir until smooth and fluid enough to coat the balls. If using the microwave, go slowly taking care not to scorch the chocolate.
Tint the chocolate with the food coloring. A little goes a long way.
Using two forks, toss the balls in the white chocolate until coated. Allow any excess to drip off.
Immediately roll them in the coconut flakes and place back on the parchment or silicone baking mat to cool and set up.
I like to store mine covered in the refrigerated, but you can also just chill them briefly if serving immediately after making.