1 c. sugar
1 (12 oz.) jar pineapple ice cream topping
8 oz. cream cheese
1 tsp. coconut flavoring
3 c. vanilla wafer crumbs
1 c. chopped pecans
1 1/2 c. coconut
Additional coconut for coating

Heat sugar and ice cream topping to a boil. Remove from heat and quickly stir in cream cheese. Continue stirring until cream cheese is melted. Add coconut flavoring. Mix well. Stir in crumbs, pecans, and coconut. Roll into small balls, about 1 inch in diameter. Roll the balls in coconut. Refrigerate.

Makes 6 to 6 1/2 doz.