Hawaiian Cookie Balls Recipe

Hawaiian Cookie Balls Recipe

  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 40 square shortbread cookies, finely crushed
  • 6 ounces BAKER'S White Chocolate, melted
  • 3/4 cup BAKER'S ANGEL FLAKE Coconut
  1. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
  2. Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
  3. Refrigerate 20 min. or until firm.
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