In a large mixing bowl, combine the well-drained crushed pineapple, melted butter, vanilla extract, and a pinch of salt. Stir until well blended.
Stir in graham cracker crumbs, powdered sugar, and 1 cup of shredded coconut. Mix until a soft, slightly sticky dough forms. If the mixture feels too wet, add more graham crumbs, 1 tablespoon at a time.
Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour. This will make it easier to roll into balls.
Once chilled, scoop about a tablespoon of the mixture and roll it into a ball using your hands. Roll each ball in additional shredded coconut until well coated. Place them on a parchment-lined tray.
