1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
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.
Refrigerate 20 min. or until firm.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Mini Chicks or Ducks
Decorate with mini candy-coated chocolate morsels and decorating gels to resemble baby chicks or ducks.
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.
Use a food processor to finely crush the shortbread cookies. For uniformly sized balls, use a mini cookie dough scoop to measure out the cookie mixture for each ball.
Insert lollipop stick into center of each to serve.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.