1 (8 ounce) package cream cheese, softened
1 (4 ounce) package shredded mozzarella cheese
1/4 cup canned minced onion
1 (8 ounce) package fresh baked beans
1 (10 ounce) can chopped pecans
1 (35 ounce) can crushed pineapple, drained
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C). Transfer cookie sheets 2 inches apart onto ungreased baking sheets. Smooth the cream cheese mixture to a 1/4 gallon size ball and roll in crushed cheese, coconut and mint leaves. Roll the balls in pecans. Spread evenly with hands.
Bake in preheated oven for 15 to 18 minutes. Remove dough from oven and sprinkle with crushed cheese and crushed cheese mixture. Bake for 5 minutes each side, or until cheese mixture is golden brown. Cool slightly, but not brown. Transfer cookies to racks to cool completely.
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