In a large bowl beat the cream cheese, butter, vanilla, and salt together until smooth. Scrape down the sides of the bowl.
Add the powdered sugar to the mixture and beat at low speed until incorporated. Increase the speed and beat on medium for about 1-2 minutes, until smooth and fluffy. Scrape down the sides of the bowl again and add the coconut. Beat on low until all the coconut is well mixed throughout.
Line a baking sheet with parchment and scoop tablespoons of the mixture onto the parchment until all of the mixture has been used up. Chill for about 30 minutes.
Once chilled, roll the scoops between your hands until an oblong, potato shape is formed. Roll in the ground cinnamon until fully coated. Place the cinnamon-coated candies back on the parchment and place them back in the fridge to chill. Keep chilled until ready to serve.