1-1/3 C shredded coconut
2 8-oz pkgs cream cheese, at room temperature
2 T minced onion
1 clove garlic, minced or grated
1/4 C parsley, chopped
1/2 t salt
8-oz shrimp, chopped
Toast coconut in the oven on a cookie sheet or in a dry skillet until lightly browned. Cool.
Blend cream cheese, shrimp, onion, salt, garlic, and parsley. Form small balls and roll in toasted coconut. Chill and serve.