1 8oz can crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
from FB Gaining Age But Losing Mind