TOP Reviews:
If you actually follow the instructions, and don’t try “taste testing” before the product is finished, you’ll love this recipe. A few helpful hints:1. An inch is much smaller than you think, seriously, check a ruler.2. After you mix the drained crushed pineapple and softened cream cheese, don’t taste it. It’s cream cheese and pineapple, really.3. After you shape the balls, roll them in coconut, don’t taste them. It is now cream cheese, pineapple and coconut. Really.4. If you made your snowballs SMALL, and they’ve chilled over night (or at least 6 hours), the pineapple and cream cheese have “married”, and are delicious.If you’re expecting coconut macaroons, perhaps you should look for a recipe for coconut macaroons. These aren’t really cookies, they’re more like palate cleansers.A bright little nibble, quite delicious, and a hit at the office party.
Very easy to make and tasty! I use a teaspoon to measure out mixture for 1 inch balls and works great! Have to let sit 6 hours or even better overnight
A friend recommended these and they sounded wonderful with all the flavors I love. They were such a hit at a recent party that several guests have called and asked for the recipe.
Ingredients
1 (8 ounce) packages cream cheese, softened
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This reminds me of a recipe I had years ago. We put an almond in the middle of the ice cream and toasted the coconut. Kind of like a Good Humor Toasted Almond Bar. YUM!!!!!
Ingredients
1 (8 ounce) packages cream cheese, softened
1 (8 ounce) cans crushed pineapple, well drained
2 1/2 cups flaked coconut
Directions
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.
Source : 1krecipes