Cheesecake cookie balls go tropical—with a sweet and crunchy combination of crushed pineapple, toasted coconut and chopped pecans.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar
1 can (8 oz.) crushed pineapple in juice, well drained
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped PLANTERS Pecans
Add To Shopping List
Let's Make It
Mix cream cheese and sugar in medium bowl until blended. Stir in pineapple and coconut.
Refrigerate 1 hour or until firm.
Shape into ball; roll in nuts.
Enjoy these bite-size treats with built-in portion control. One cookie ball per serving goes a long way on flavor.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.