pineapple christmas balls are my secret holiday sweet when the cookie trays start to look a little too same-same. If you want something bright and sunny that still feels cozy, this is it. They come together fast, they look adorable, and they taste like a tropical snowball. I make them every December and they always disappear before the party is over. Bonus points because they are no bake and easy to mix in one bowl. Let me show you how I get them tender, not soggy, and just sweet enough.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this pineapple christmas balls. After a few test runs, I dialed in the flavors so it’s approachable and full of comfort vibes. pineapple christmas balls are my secret holiday sweet when the cookie trays start to look a little too same-same. If you want something bright and sunny…
Why You’ll Love Pineapple Christmas Balls
When you need a cheery treat that balances out all the chocolate and peppermint, these little bites step up. The pineapple brings gentle tart sweetness, and the coconut outside adds a soft crunch that makes your mouth happy. They are fridge-friendly, freezer-friendly, and the kind of no-stress dessert you can make while your coffee brews. I like to roll half in coconut and half in finely chopped nuts for a mixed tray. If you need something even more easy for the dessert table, these go great next to a colorful slice of Festive Christmas Poke Cake.
Here is the main vibe. It is a simple mix, no oven, and very forgiving. If the mixture looks too soft, you fix it in under a minute with more crumbs or coconut. If it is a little dry, splash in a teaspoon of the reserved pineapple juice. I have made these in rental kitchens and in my tiny apartment and they have never let me down.
“I brought a double batch to our office potluck and they vanished before lunch. People who claim they do not like coconut went back for seconds. I had three recipe requests by the end of the day.”
Most of all, pineapple christmas balls are playful, not fussy. They feel like sunshine in snack form, and that cheerful taste is everything during December.
Ingredient Notes
I keep the ingredient list tight and pantry friendly. Here is what you will need, plus my best small upgrades. If you have kids around, this is a great section to read to them so they can help you measure and dump.
- Crushed pineapple: One 20 ounce can, very well drained. Press lightly with the back of a spoon in a sieve to remove extra liquid. Save a tablespoon of juice in case you need to loosen the mix.
- Graham cracker crumbs or digestive biscuit crumbs: About 2 cups. They give the balls structure and a cozy cookie taste.
- Sweetened shredded coconut: 1 cup in the mix plus more for rolling. I like to toast some of the rolling coconut for flavor.
- Powdered sugar: Start with 1/2 cup, taste, and add more if you like a sweeter bite.
- Butter, softened: 3 tablespoons for richness and a silky texture. Salted butter works fine. If using unsalted, pinch in a bit of salt.
- Vanilla extract: 1 teaspoon. Simple and warm.
- Optional add-ins: 1/2 cup finely chopped pecans or almonds, a pinch of cinnamon, or a splash of rum extract for a grown up holiday twist.
Ingredient sanity check. The key to perfect texture is moisture control, so drain the pineapple well. If it is too wet, the balls will not set as fast in the fridge. If you can only find pineapple tidbits, pulse them a few times in a food processor until they resemble crushed fruit. Keep your crumbs fine, not chunky, so the mixture binds smoothly.
For a glossy finish, you can roll a few balls in finely chopped nuts or dip half in white chocolate. I do not dip all of them, because the coconut roll gives such good contrast, but variety looks amazing on the tray. And if you love the pineapple caramel situation, you might also like the sticky-sweet magic of Pineapple Caramel Heaven Cake.
I get asked often about substitutions. Short answer, yes, you can swap graham crackers for vanilla wafers or Marie biscuits. Try not to use super crisp cereal crumbs because they do not absorb moisture the same way. When in doubt, mix and rest the bowl for 5 minutes before you start rolling. If the mixture firms up, you nailed it. And yes, these pair beautifully with a platter of chocolate cookies or snowball cookies because the flavor profile is different, not competing.
One more thing. If you want to avoid dairy, use coconut oil instead of butter and reduce the powdered sugar by a tablespoon to keep the texture soft. It works, and the coconut aroma is lovely.
pineapple christmas balls really shine when you keep it simple and let the pineapple do the talking. 
How To Make Pineapple Christmas Balls
Quick Prep
Set a fine mesh strainer over a bowl and add the crushed pineapple. Press with a spoon to drain well, then measure out your crumbs and coconut. Line a sheet pan with parchment so the balls can chill without sticking. If you have a 1 tablespoon scoop, grab it. It makes portioning easier and gives you neat, uniform bites.
Rolling and Chilling
- In a large bowl, stir together drained pineapple, graham crumbs, 1 cup coconut, powdered sugar, butter, and vanilla.
- Let the mixture rest for 5 minutes. This gives the crumbs time to absorb moisture.
- If it seems too sticky, sprinkle in more crumbs. If it seems dry, add 1 teaspoon pineapple juice.
- Scoop and roll into 1 inch balls. Drop each into a bowl of coconut and roll to coat.
- Chill on the lined pan for at least 45 minutes, or until firm to the touch.
That is it. No oven. No special equipment. If I am making a mixed dessert table, I also like to add something creamy and simple like these No-Bake Coconut Cream Balls which share the same easy rhythm. You can shape these a day or two ahead, then finish rolling in coconut the morning of your gathering for the freshest look.
Pro tips. Keep the rolling hand clean by using one hand to scoop and the other to roll. If the coconut does not stick well, lightly mist your hands with water and give each ball a gentle press into the coconut, then roll again. For extra pretty bites, mix toasted coconut and untoasted coconut together. That two-tone speckle looks so nice. And if you want a cherry surprise, tuck a small maraschino cherry into the center of a few balls before rolling. The red pop is very festive.
pineapple christmas balls should feel soft but not wet when you place them on the tray. Once chilled, they hold their shape but stay tender and creamy inside.
Storage Options
These hold their texture better than you might expect because the crumbs bind the pineapple. Store pineapple christmas balls in an airtight container in the fridge for up to 5 days. Layer with parchment so they do not smudge the coconut on the bottom layer. Serve chilled or let them sit at room temp for 10 minutes to soften slightly before serving.
For long storage, freeze in a single layer on a sheet pan until firm, then move to a freezer bag. They keep nicely for 2 months. Thaw overnight in the fridge, then refresh in a little extra coconut if needed. Avoid leaving them out for hours at room temp, especially if your kitchen runs warm.
Variations and Substitutions
Make these your own. The base recipe is forgiving and fun to tweak. Here are a few ideas I have tried and loved.
Flavor swaps
Use vanilla wafers in place of graham crumbs for a milder, buttery flavor. Add orange zest and a pinch of cinnamon for a holiday note. Go tropical by stirring in 2 tablespoons of finely chopped dried mango or papaya. For a nutty finish, roll in a blend of coconut and finely chopped macadamias.
Coating ideas
Half coconut, half finely chopped pistachios gives a bright green pop. Dip the tops in melted white chocolate and sprinkle with unsweetened coconut for a snowy look. If you like a chewy coat, roll a few in finely chopped dried pineapple. And for a fun match on the same tray, add these bite-size Coconut Pineapple Bites so guests can try two textures.
Diet tweaks
Dairy free is easy. Substitute coconut oil for butter and go light on the powdered sugar. Gluten free works with certified gluten free graham crumbs or almond flour. If you use almond flour, add it gradually until the mixture holds together. Want a stronger pineapple punch? Reduce the powdered sugar by a tablespoon and add a teaspoon of pineapple extract.
And if you are planning a full pineapple dessert theme, try pairing these with a tray of Pineapple Upside Sugar Cookies. The flavor combo is pure joy and looks gorgeous on a platter.
Common Questions
How do I keep the mixture from getting too wet? Drain the pineapple thoroughly and press it in a sieve. Let the mix rest 5 minutes. If needed, add more crumbs a tablespoon at a time.
Can I make these ahead? Yes. Roll and chill up to 2 days in advance. Coat in fresh coconut the day you plan to serve for the prettiest finish.
What size should I roll them? A 1 tablespoon scoop makes a nice bite. Smaller balls look cute but chill faster, so check them after 30 minutes.
Can I reduce the sugar? Absolutely. Start with 1/3 cup powdered sugar, taste, and adjust. The pineapple and coconut already bring sweetness.
Can kids help? Totally. Let them roll the balls and coat them in coconut. Set up a parchment-lined area to keep things tidy.
Bring a Sunny Bite to Your Cookie Tray
These cheerful bites are quick to make, easy to love, and guaranteed to brighten any dessert spread. If you are craving variety on your holiday table, pineapple christmas balls add that tropical sparkle without extra work. For more simple and festive recipes, browse my favorite Christmas holiday treats, or try these smooth and creamy No-Bake Peanut Butter Cheesecake Balls for a peanut butter option. If you want another take, I learned a few clever tips from Pineapple Christmas Balls – Lord Byron’s Kitchen and loved the flavor ideas on Pineapple Christmas Balls – That Oven Feelin. I hope you try a batch this week and share a plate with someone who needs a little extra cheer.
Pineapple Christmas Balls
Ingredients
Method
- Set a fine mesh strainer over a bowl and add the crushed pineapple. Press with a spoon to drain well.
- Measure out your graham crumbs and coconut, and line a sheet pan with parchment.
- In a large bowl, stir together drained pineapple, graham crumbs, 1 cup coconut, powdered sugar, butter, and vanilla.
- Let the mixture rest for 5 minutes to allow crumbs to absorb moisture.
- If mixture seems too sticky, sprinkle in more crumbs. If it seems dry, add 1 teaspoon reserved pineapple juice.
- Scoop and roll the mixture into 1-inch balls.
- Drop each ball into a bowl of coconut and roll to coat.
- Chill on the lined pan for at least 45 minutes or until firm to the touch.
