In a large mixing bowl, combine the white cake mix, softened cream cheese, half-and-half, and coconut extract. Use an electric mixer on medium speed to blend until the mixture is smooth and well combined.
Fold in 1 cup of the shredded sweetened coconut into the batter. This adds that delicious coconut flavor throughout the bites.
Cover the mixing bowl with plastic wrap and refrigerate for about 30 minutes to help the mixture firm up.
Once chilled, scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter. Place them on a parchment-lined cookie sheet.
In a microwave-safe bowl or melting pot, melt the white almond bark according to package instructions until smooth.
Dip each coconut ball into the melted almond bark, ensuring they are fully coated. Use a fork to remove them, allowing excess coating to drip off before placing them back on the cookie sheet.
While the almond bark is still wet, sprinkle the remaining 1/3 cup of shredded coconut or toasted coconut over the top of each bite.
Refrigerate the coated bites for about 30 minutes or until the almond bark is set. Once firm, serve them chilled or at room temperature.
