Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 1 (8 oz) can crushed pineapple, extremely well drained
- 1 teaspoon vanilla extract
- 2 1/2 cups crushed vanilla wafers (about 50 cookies)
- 1 cup finely chopped pecans
- 1 1/2 cups sweetened shredded coconut
Instructions
- Drain the crushed pineapple thoroughly using a fine-mesh sieve or cheesecloth, pressing out as much liquid as possible to prevent the mixture from becoming too wet.
- In a large mixing bowl, beat the softened cream cheese and butter together with a hand mixer until the texture is smooth and creamy.
- Stir in the drained pineapple and vanilla extract until well combined with the cream cheese mixture.
- Fold in the crushed vanilla wafers and chopped pecans until a stiff, cohesive dough forms.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to firm up, making it easier to shape.
- Scoop about 1 tablespoon of the chilled mixture and roll it into a smooth ball between your palms.
- Roll each ball in the shredded coconut until fully coated, pressing gently to adhere the coconut flakes.
- Place the finished balls on a parchment-lined baking sheet and refrigerate for another 20 minutes before serving to set completely.
Notes
It is crucial to drain the pineapple very well; if the mixture is too sticky, add more crushed wafers. Store these balls in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze them for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg