In a large mixing bowl, use a hand mixer to beat 8 ounces of softened cream cheese until smooth and fluffy, about 2 minutes. Add 1 cup of powdered sugar, 2 tablespoons of culinary-grade matcha powder, and 1 teaspoon of vanilla extract. Mix until fully combined.

Add a few drops of green food coloring to the cream cheese mixture, stirring until evenly distributed and desired brightness is achieved.

Using a small cookie scoop or your hands, portion the mixture into 1-inch balls, rolling them gently. Place on a parchment-lined baking tray and freeze for at least 30 minutes.

Melt 1 cup of white chocolate melts in a microwave-safe bowl, heating in 30-second intervals until smooth. Mix in 1 teaspoon of coconut oil if using.

Dip each truffle into the melted white chocolate, allowing excess to drip back into the bowl, then return to the tray.

Drizzle tinted white chocolate or sprinkle matcha powder on top for decoration.

Allow the truffles to set at room temperature for about 15-20 minutes, or refrigerate for quicker setting.