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Desserts

Hawaiian Cookie Balls

Hawaiian Cookie Balls recipe
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

What You Need

1
can  (8 oz.) crushed pineapple in juice, undrained
1
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
40
 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.
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