Cream Cheese Snowballs

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 60 One-inch balls

1 cup chopped pecans

1 can (398ml)crushed pineapple, well drained

1 package (8 ounces) cream cheese, at room temperature

3 cups natural unsweetened coconut flakes

Directions

1. Line a baking sheet with parchment paper.

2. Chop the pecans into small pieces.

3. Drain the juice from the crushed pineapple into a bowl. Be sure to squeeze down with a spoon to get out the moisture.

4. Place the cream cheese into a mixing bowl and using an electric mix beat until smooth.

5. Add the pineapple and beat in until well combined. Fold in the chopped pecans. Cover and place into the refrigerator for an hour.

6. Remove from the refrigerator and form into little one inch balls. We found that a teaspoon measuring spoon was the perfect size measuring tool. When working with a gooey texture like this we like to wear disposable kitchen gloves as it is very messy otherwise on the hands.

7. Form the ball and roll in the coconut. Some coconut will be on the inside and the rest will give a coating to the outside. Place the balls on the parchment lined sheet.

8. Place into the refrigerator overnight or at least 4 hours.

9. Remove from the tray and stack into a container with a sealing lid. Be sure to put parchment paper between the rows.

ENJOY!

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