- 1 cup finely chopped nuts (walnuts or pecans work great)
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- Additional shredded coconut for rolling
Equipment Needed
- Mixing bowl
- Spoon or spatula
- Measuring cups
- Plastic wrap
- Baking sheet
- Parchment paper for easy cleanup
Step-by-Step Instructions
Starting this recipe is simple and straightforward, which I absolutely love. First, I grab my mixing bowl and combine the drained crushed pineapple with the powdered sugar. I can almost feel the anticipation building as I watch the sugar slowly dissolve into the pineapple. The sticky sweetness clings to the fruit, and I can already taste the tropical goodness coming together. This step is essential; if there’s too much liquid, your balls won’t hold their shape, so make sure you really drain that pineapple well!
Next, I fold in the shredded coconut, finely chopped nuts, mini marshmallows, and vanilla extract. As I mix everything together with my trusty spatula, I can’t help but smile at how colorful and inviting the mixture looks. The coconut adds a touch of tropical flair, while the nuts provide that perfect crunch. I remember the first time I skipped adding the marshmallows and regretted it deeply; they enhance the texture and give it that lovely chewy element. Once the mixture is well combined, I cover it with plastic wrap and let it chill in the refrigerator for about an hour. Patience is key here!
Once I can’t wait any longer, I take the chilled mixture out of the fridge and scoop out tablespoon-sized portions. Rolling them in my hands, I form little balls, all while trying not to eat the mixture as I go! This part is honestly the most fun – seeing them take shape fills me with joy. I make sure to roll each ball in the additional shredded coconut before placing them on a parchment-lined baking sheet. It gives them a beautiful coat and a lovely finish that really makes them pop. (See the next page below to continue…)