Pineapple Coconut Snowballs

  While looking for a quick, simple, recipe to make the day we were making candy I spotted this recipe for Pineapple Coconut Snowballs in the Taste of Home Holiday Recipe Card Collection from 2003. Very simple, just three ingredients, Sure to be quick and it was. I used my small cookie scoop to drop balls into the coconut and some chopped pecans we used on a few of them. The girls rolled them in the coating and into the refrigerator they went. How simple can you get! 

They need to chill for 6 hours before eating so do have to be made ahead and should be stored in the refrigerator because of the cream cheese. I would be sure to use regular cream cheese and a good brand of pineapple as these are really the only ingredients used. Using fat free or low fat cream cheese could cause these not to set up firm enough to roll into balls. 

  They were the perfect thing to set off all the chocolate candy we made the same day.

I will certainly make these again and not just for Christmas. We were all pleased with the ease of preparation and the flavor of the finished product.

  Pineapple Coconut Snowballs

1 8 ounce package of regular fat cream cheese

1 8 ounce can of crushed pineapple, well drained

2 cups flaked coconut (If you want to roll some in crushed nuts, you will not need this amount of coconut.)

  In a small mixing bowl, beat cream cheese, add pineapple until combined. Cover and refrigerate for 30 minutes. Roll in 1 inch balls; If they are too soft to handle, refrigerate for a while longer and then roll. Put coconut into a pie plate and then drop the balls into the coconut and roll to coat. Refrigerate for at least 6 hours. 
*These must be refrigerated to set up enough to use as balls of candy. If they just will not set up enough you could stir in a small amount of powdered sugar, but keep in mind that this will make them sweeter.