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Pineapple Christmas Balls

These no-bake Pineapple Christmas Balls are a tropical treat that brings sunshine to your holiday cookie tray, featuring a sweet pineapple and coconut combination that delights every palate.
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Prep Time 10 minutes
Total Time 55 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 ounces crushed pineapple, well drained Press lightly with a spoon in a sieve to remove extra liquid. Save a tablespoon of juice.
  • 2 cups graham cracker crumbs or digestive biscuit crumbs Provides structure and cozy cookie taste.
  • 1 cup sweetened shredded coconut 1 cup for mix plus more for rolling; toasting some adds flavor.
  • 1/2 cup powdered sugar Start here, taste and adjust for sweetness.
  • 3 tablespoons butter, softened Salted butter works fine; add a pinch of salt if using unsalted.
  • 1 teaspoon vanilla extract Brings warmth to the flavor.
Optional Add-ins
  • 1/2 cup finely chopped pecans or almonds For added texture.
  • 1 pinch ground cinnamon Adds a holiday note.
  • 1 teaspoon rum extract For a grown-up twist.

Method
 

Preparation
  1. Set a fine mesh strainer over a bowl and add the crushed pineapple. Press with a spoon to drain well.
  2. Measure out your graham crumbs and coconut, and line a sheet pan with parchment.
  3. In a large bowl, stir together drained pineapple, graham crumbs, 1 cup coconut, powdered sugar, butter, and vanilla.
  4. Let the mixture rest for 5 minutes to allow crumbs to absorb moisture.
  5. If mixture seems too sticky, sprinkle in more crumbs. If it seems dry, add 1 teaspoon reserved pineapple juice.
Rolling and Chilling
  1. Scoop and roll the mixture into 1-inch balls.
  2. Drop each ball into a bowl of coconut and roll to coat.
  3. Chill on the lined pan for at least 45 minutes or until firm to the touch.

Notes

For a glossy finish, roll some balls in finely chopped nuts or dip half in white chocolate. Store in an airtight container in the fridge for up to 5 days, layering with parchment to avoid smudging the coconut.