For each Truffle: in a food processor pour whole package of cookies and process until the cookies are crumbs. Pour into mixer bowl, add softened cream cheese and process until well mixed. Form into one inch balls and chill. Coating: follow directions on Baker's white chocolate package to melt chocolate - break into pieces, process at 30 seconds, stir and 10 second increments until completely melted. Dip chilled vanilla balls into chocolate coating well and setting aside or in small cupcake liner. Chill and serve.

Lemon Truffles: process cookies and cream cheese as instructed above. Form into balls and chill. For coating combine coconut, lemon juice, powdered sugar and melted white chocolate (following instructions above). Coat lemon balls with coconut mixture - you'll have to press into the ball. Chill and serve.