Preparation Steps

• Drain the crushed pineapple thoroughly in a fine mesh sieve, pressing lightly to remove excess liquid. If pieces are large, chop finely.
• In a medium bowl, combine the drained pineapple, shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until the mixture is sticky and holds together. If too wet, add a little more shredded coconut; if too dry, add a touch more condensed milk.
• Using a tablespoon or small cookie scoop, form the mixture into 12 evenly sized balls and place them on a parchment-lined tray.
• Chill the formed balls in the refrigerator for at least 30 minutes to firm up.
• Optional: Melt the white chocolate in a heatproof bowl over simmering water or in 20-second intervals in the microwave, stirring until smooth. Dip each chilled ball halfway into the melted chocolate, then return to the parchment.
• While the chocolate is still wet (or directly for uncoated), roll each ball in the extra shredded coconut to coat. Return to the refrigerator until the chocolate sets or the balls are firm.
• Store the snowballs in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw in the fridge before serving.