4.8/5
(13 Votes)
Ingredients
- 1 package (8 ounces) cream cheese, softened.
- 1 can (8 ounces) crushed pineapple, well drained.
- 1 cup chopped pecans
- 3 cups flaked coconut.
Preparation
Step 1
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
You'll also love
-
ANCHO-RUBBED PRIME RIB STEAKS WITH... 4.8/5 (13 Votes) -
Smoked Salmon & Cucumber 4.8/5 (13 Votes)
You'll also love
-
Cinnamon Apple Crumble 4.7/5 (14 Votes) -
Coconut Cupcakes 4.7/5 (21 Votes)