Mix together the cream cheese, crushed cookies and Biscoff Spread. Once they are mixed form them into small balls and refrigerate 2 hours or overnight (cover them with plastic wrap).
Pour coconut into a small bowl.
Melt the almond bark according to the package and dip one ball into the bark and cover it thoroughly with the almond bark. Immediately transfer the ball to the bowl with the coconut. Cover the ball with the coconut and then set on a piece of wax paper. Repeat with all the truffles. Let them cool until they are hard to the touch. Enjoy!
If you can find raw, dried and chopped coconut that would be best for this. If not, then you might be able to whirl some unsweetened coconut in a food processor to get the same taste and texture. Enjoy!