Hawaiian Cookie Balls

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Serving size:32
Prep Time:
Hawaiian Cookie Balls

Ingredients

  • 8 oz crushed pineapple in juice, undrained
  • 33/8 oz JELL-O vanilla instant pudding
  • 40 square shortbread cookie, finely crushed
  • 6 oz BAKER'S White Chocolate, melted
  • 3/4 cup BAKER'S Angel Flake coconut

Directions

  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.

How to Easily Dip Cookie Balls:
Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with fork letting excess chocolate drip back into bowl.