Drain the canned pineapple chunks thoroughly and pat dry with a paper towel.

In a large mixing bowl, combine softened cream cheese and powdered sugar. Mix until smooth and fluffy.

Gently fold in the drained pineapple chunks until evenly distributed.

Scoop portions of the mixture and roll them into golf ball-sized spheres.

Roll each ball in shredded coconut, pressing lightly to coat.

Refrigerate for at least one hour to firm up before serving.