Beat the cream cheese until creamy and smooth, about 2-3 minutes.

Combine the well-drained pineapple, half of the coconut flakes, Jell-O powder, and graham cracker crumbs with the cream cheese. Mix until well combined, about 1-2 minutes.

Cover with plastic wrap and refrigerate for at least 1 hour.

Divide the chilled mixture into 24 equal portions and roll into balls.

Roll each ball in the remaining coconut flakes until fully coated.

Store in an airtight container in the refrigerator until ready to serve.