Step 1: Drain the crushed pineapple exceptionally well. Press it firmly through a fine-mesh sieve or squeeze it in cheesecloth/paper towels to remove as much liquid as possible.
Step 2: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer or whisk until the mixture is smooth and creamy, with no lumps.
Step 3: Stir in the well-drained pineapple, 1 cup of shredded coconut, and ½ cup of chopped nuts (such as pecans or walnuts) until all ingredients are thoroughly mixed and evenly distributed throughout the cream cheese base.
Step 4: Using a small cookie scoop or your hands, shape the mixture into small, bite-sized balls, approximately 1 inch in diameter. Place them on a parchment-lined tray or baking sheet.
Step 5: For the festive coating, mix the remaining 1 cup of chopped nuts, ½ cup of shredded coconut, and the mini chocolate chips (if you are using them) in a shallow bowl or plate.
Step 6: Roll each formed ball generously in the coating mixture, ensuring it is evenly covered on all sides for a beautiful presentation and added texture.
Step 7: Optional: For an extra decorative and festive touch, you can gently press a small piece of maraschino cherry or a dried cranberry onto the top of each ball before chilling. Alternatively, mix in dried fruits like cranberries or apricots during Step 3 for added flavor within the balls.
Step 8: Refrigerate the finished No-Bake Pineapple Coconut Christmas Balls for at least 2 hours, or ideally until firm, before serving. This allows them to set and flavors to meld beautifully.