Ingredients
- 2 cups macadamia nuts; toasted, chopped, and divided
- 2 - 8 ounce packages cream cheese, softened slightly
- 20 ounce can crushed pineapple, drained well
- 1/2 cup green onions, finely chopped (about 4-5 green onions)
- 1 cup sweetened flake coconut, toasted
- 1/2 teaspoon salt
Preparation
Step 1
This recipe will make two cheese balls that are about 14 ounces each. Or, I guess you could make one huge cheese ball, but I think having two of them is perfect. You can put both out at your party OR tuck the 2nd one away so you can enjoy it after your guests go home. What they don’t know won’t hurt them.
In a bowl, mix together all ingredients, except 1 cup of the macadamia nuts. Mix until well blended.
Place remaining 1 cup of macadamia nuts on a plate. Divide mixture in half and shape each half into a round ball with clean hands. If necessary, clean hands again during shaping to help ensure a smooth shape. Place one cheese ball into remaining nuts and coat with the nuts, pressing gently to ensure that they are sticking to the cheese ball. Repeat with remaining cheese ball.
Place cheese balls on a plate and cover with plastic wrap. Refrigerate for at least 1 hour.
--To toast coconut and nuts: place the coconut (or nuts) in a dry skillet and heat over low heat. Stir constantly to keep coconut (or nuts) moving. Keep toasting and stirring until toasted to your preference. Keep watch -- they will begin to brown quickly. Just when they look brown enough, remove from the heat completely.
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