- 1 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) cans crushed pineapple, well drained
- 2 1/2 cups flaked coconut
When draining the pineapple, use a fine strainer to push as much juice out as possible.
A reviewer has stated this makes the mixture a bit more firm and easier to work with.
In a small bowl, beat cream cheese and pineapple.
Cover and refrigerate for 30 minutes.
Roll mixture into 1-inch balls.
Roll in coconut.
Refrigerate for 6 hours or overnight.
Source : allrecipes.com