1. In a small bowl, beat cream cheese and pineapple until combined then fold in 1 cup of the pecans. Cover and refrigerate for 1 hour.
2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Grease or butter hands for rolling if needed. Refrigerate for at least 4 hours or overnight.
3. Arrange on a Serving plate, garnish with the extra 1/4 cup chopped pecans and enjoy the smiles!
NANA'S ITALIAN SNOWBALLS
I bake these cookies in my Mother In Law's kitchen where I now reside since I married my hubby. Its an old Family recipe. I can still hear her say "what are you burning!@?" and I laugh out loud a little bit every time I think of it. I can also remember the day I used margarine instead of butter and she took one bite of the...
2. Gradually add sifted flower, salt and granulated sugar until evenly mixed.
3. Add vanilla and chopped nuts until evenly mixed. (nuts are optional)
4. Roll in balls or use a cookie scoop to place on ungreased cookie sheet. (Mix will be a bit sticky, not doughy, you can coat your hands with butter if you're rolling them so that they don't stick to your fingers.) These cookies do not expand a whole lot and thus they only need to be about 1 inch apart on the cookie sheet.
5. Bake at 350 for 10-12 minutes or until edges are golden.
6. Allow cookies to cool completely. (They will fall apart if you try to touch them before they are cool)
7. Once cookies are cool, roll them in powdered sugar and enjoy!
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