Hawaiian Cookie Balls

Hawaiian Cookie Balls
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  1. 1 can (8 oz.) crushed pineapple in juice, undrained
  2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  3. 40 square shortbread cookies, finely crushed (about 3 cups)
  4. 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
  5. 3/4 cup BAKER'S ANGEL FLAKE Coconut
  1. 1
  2. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
  3. 2
  4. 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.
  5. 3
  6. Refrigerate 20 min. or until firm.
  7. Mini Chicks or Ducks
  8. Decorate with mini candy-coated chocolate morsels and decorating gels to resemble baby chicks or ducks.
  9. How to Easily Dip Cookie Balls
  10. 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.
  11. Note
  12. 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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