1 pkg (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
1 c chopped nuts
3 c flaked coconut
In small bowl, beat cream cheese and pineapple until well combined.
Fold in nuts.
Cover and refrigerate one hour.
Take out of refrigerator and roll into 1 inch balls.
Roll balls in coconut.
Refrigerate 4 hours or longer.
Makes 2 dozen cookies.
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