Hawaiian Cookie Balls

Serving Size: 32
Prep Time:


  • 8 Ounce crushed pineapple in juice, undrained
  • 3.375 Ounce JELL-O vanilla instant pudding
  • square shortbread cookie, finely crushed
  • 6 Ounce BAKER'S White Chocolate, melted
  • 0.75 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.

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.