Mix pineapple and marshmallows. Let stand at least one hour.
Fold in whipped cream and 1 1/4 cups nuts. Chill this mixture overnight.
The next day, shape into balls (I used a cookie scoop) and roll in reserved nuts or toasted coconut. Keep chilled until serving time.
These cookies may be rolled in toasted coconut or in red or green sugar or colored coconut for the holidays.