this recipe worked better for me when I used 12 ounces of regular cream cheese, instead of eight. Using fat free cream cheese didn't work since it was too soft to roll.

This was a tasty dish, but it certainly is a learning expirience. Like mentioned before, it is too liquidy. I drained the pineapple WELL and it still was too runny. I added about 2 cups of powdered sugar. I finally got tired of trying poured it into a pan and stuck it in the freezer. Other than that... not too bad. I wish I could talk to the author about this recipe. I think if you used dried pineapple the recipe would work. But fresh just does NOT work.

Making this recipe was an educational process. It had very little pineapple taste, so I added another can of well-drained pineapple. This has to be very dry, which kills some of the pineapple taste. I also added about one-half cup of powdered sugar, both for taste and to firm it up, since it was fairly runny. Chilling it the required 30 minutes was fruitless. I finally froze it for about 7 hours, after which it was reasonably easy to handle, although some parts of it were still on the soft side. Regular flaked coconut didn't stick well, so I put the coconut in the food processor and chopped it into 1/8" pieces. It adhered well then. As soon as I was through rolling the balls and coating them, I put them back into the freezer. It didn't take them long to thaw, and the coconut held them together well. Everyone who tried them thought them excellent. Using these changes, you can produce a very tasty dessert.

I tried making this and it's way too gloopy. It can be scooped out but there's no way this will ever roll into a ball. Also, it wasn't sweet enough. I added sugar and am thinking of using it as a frosting.