In a large mixing bowl, combine cream cheese, well-drained crushed pineapple, and powdered sugar. Blend with a hand mixer until smooth and creamy.

Gently fold in the chopped pecans using a spatula, being careful not to overmix.

Cover the bowl with plastic wrap and refrigerate for approximately 30 minutes until the mixture is firm.

Roll the chilled mixture into bite-sized balls, approximately 1 inch in diameter, and place on a parchment-lined baking sheet.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each ball into the melted chocolate, ensuring it's completely coated, and then place back on parchment paper.

If desired, roll the coated balls in coconut flakes before the chocolate sets.

Refrigerate the chocolate-coated balls for 30 minutes or until the chocolate shell is firm, then serve.