Desserts

Hawaiian Cookie Balls

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photo by:kraft

Juicy crushed pineapples and flaked coconut give these kid-pleasing cookie balls their Hawaiian-style sweetness.

time

prep:

30 min

total:

1 hr 20 min

servings

total:

32 servings

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What You Need

can (8 oz.) crushed pineapple in juice, undrained

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

square shortbread cookies, finely crushed (about 3 cups)

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

3/4

cup BAKER'S ANGEL FLAKE Coconut

Make It

COMBINE pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.

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.

REFRIGERATE 20 min. or until firm.

Kraft Kitchens Tips

Mini Chicks or Ducks

Decorate with mini candy-coated chocolate morsels and decorating gels to resemble baby chicks or ducks.

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.

Note

Use a food processor to finely crush the shortbread cookies. For uniformly sized balls, use a mini cookie dough scoop to measure out the cookie mixture for each ball.