01Add cream cheese and 1 cup powdered sugar to large mixing bowl. Beat with hand mixer until combined. Add remaining powdered sugar 1 cup at a time until well combined. Beat in vanilla and salt. Cover and freeze 30 minutes until slightly firm.
02Line baking sheet with parchment paper. Add graham cracker crumbs, pecans, cocoa powder, and coconut to four separate bowls. Using cookie scoop, form cheesecake mixture into balls and roll in toppings. Arrange truffles on prepared baking sheet and refrigerate until firm. Keep covered and refrigerated until ready to serve.