Pineapple Coconut Snowballs Recipes

PINEAPPLE COCONUT SNOWBALLS

Steps:

• 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.
• Mix well.
• Cover and refrigerate for 30 minutes.
• Roll mixture into 1-inch balls.
• Roll in coconut.
• Refrigerate for 6 hours or overnight.

PINEAPPLE COCONUT SNOWBALLS

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

SNOWBALLS

Steps:

• 1. Create the filling: Mix 1/4 cup of softened butter, 1 tsp of vanilla extract, 1 cup of sugar, walnuts, and crushed pineapple (well-drained).
• 2. Stack each snowball 4 wafers-high putting filling in between.
• 3. Mix the frosting: Prepare 2 boxes of Dream Whip according to directions on the box and add in 1/4 cup sugar and 1 tsp vanilla extract. You may need less frosting given that vanilla wafers are made so small these days (they were a lot bigger when I first made this recipe 55 yrs. ago!).
• 4. Spread the frosting generously over each snowball. Roll them in coconut. Crown with a cherry on top. Refrigerate for 24 hrs. Then, they can be frozen.

PINEAPPLE COCONUT SNOWBALLS

Steps:

• 1. In a small bowl, beat cream cheese and pineapple, until combined. Cover and refrigerate for 30 minutes.
• 2. Roll into 1 inch balls; roll in coconut. Refrigerate for 6 hours or overnight.

NO BAKE CREAM CHEESE & COCONUT SNOWBALLS RECIPE - (4/5)

Steps:

• 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.

PINEAPPLE CHRISTMAS BALLS

Steps:

• Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
• Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the powder into the bowl with the other ingredients. You do not need to prepare the jello first.
• Mix the ingredients well until thoroughly combined.
• Place bowl in fridge for one hour.
• Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
• Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.