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Creamy Nutty Pineapple Cheese Ball

Created by Kchurchill5 on October 8, 2014

2 tablespoons, scallions, diced (very small diced, white and green parts)
1/2 cup macadamia nuts (fine chopped, you can also use walnuts or pecans - pecans were traditionally used)
Kosher salt, to taste
Pepper, to taste

Step 1: Nuts ... Pecans are traditionally used; but, I happen to like macadamia nuts. Use your favorite; and, you can toast them or not - your choice.
Step 2: Coconut ... Coconut can be toasted in the oven; but, it is so simple in a saute pan - and, it takes less time. Add the coconut to a non-stick pan on medium high heat. Keep an eye on it, it doesn't take long; and, stir it often. You want it lightly toasted. Remove to a plate or paper towel to cool.
Step 3: Cheese Ball ... Add the cream cheese, pineapple, green pepper, scallions, nuts, a pinch of both salt and pepper to a bowl; and, mix to combine.
Step 4: Add the toasted cooled coconut to a piece of plastic wrap and add the cream cheese mix. Using a spoon, spread the cream cheese over the coconut; then, using the plastic wrap - roll until all the cream cheese is covered with coconut. Again, using the plastic wrap, roll the cream cheese into, either a ball or a log - your choice. Cover tightly; and, refrigerate at least 2 hours before serving - I prefer all day if possible.
Step 5: Serve and ENJOY! ... I happen to love celery, cucumbers, and whole wheat crackers; but, use your imagination. Any mix of crackers, pita chips; and, assorted vegetables are good. An 'old classic,' but, still delicious.