Name: No-Bake Cake Pops
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: about 32 cake pops
Ingredients: 12 Hawaiian sweet rolls, plus 2 to 3 extra for desired consistency; 1 stick unsalted butter, softened; 1 8-ounce package cream cheese, softened; 1 1/2 cups confectioners' sugar; 1 cup canned grated coconut in extra heavy syrup (such as Conchita brand); 1/4 teaspoon salt; 1/2 teaspoon coconut extract; 1/4 teaspoon almond extract; 2 11 1/2-ounce bags white chocolate chips; Gel food coloring (optional)

Directions

In a food processor or blender, pulse 12 rolls until a fine consistency.
Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.