Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, well drained
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened shredded coconut, plus more for rolling
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the well-drained crushed pineapple, sweetened condensed milk, flour, 1/4 cup of shredded coconut, melted butter, vanilla extract, and salt.
- Step 3: Mix all ingredients thoroughly until well combined. The mixture will be somewhat loose.
- Step 4: Drop rounded tablespoons of the pineapple mixture onto the prepared baking sheet.
- Step 5: Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Step 6: Remove from oven and let cool completely on the baking sheet. Once cooled, roll each ball in additional shredded coconut to coat. Store in an airtight container.
Notes
- To keep these tropical treats fresh, store them in the refrigerator for up to a week.
- These are best served at room temperature to enjoy the full flavor of the pineapple and coconut.
- For a festive touch, garnish with fresh pineapple wedges or a sprinkle of toasted coconut.
- Be sure to drain the crushed pineapple really well; squeezing it in cheesecloth works wonders!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American