Hawaiian Cookie Balls

Hawaiian Cookie Balls

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"Cookie balls made with crushed cookies, instant pudding, and pineapple are rolled in coconut or dipped in white chocolate for a little taste of the islands."
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1 h 20 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
  2. Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
  3. Refrigerate 20 min. or until firm.


  • * 40 shortbread cookies yields about 3 cups crumbs.
  • How to Easily Dip Cookie Balls:
  • Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with fork letting excess chocolate drip back into bowl.



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