- 1 cup sweetened shredded coconut
- 1 scoop vanilla ice cream
- Pirouette cookies
- Add an elegant touch to the most basic after dinner treatvanilla ice cream! Simply place 1 cup of shredded, sweetened coconut on a baking sheet. Bake coconut at 350° for 2-4 minutes, stirring every 30 seconds, until the coconut is dry and mostly toasted light brown with some white shreds.
- To serve, place a single scoop of vanilla ice cream in an individual serving glass. Lightly sprinkle ice cream with some of the toasted coconut, then garnish with Pirouette cookies. Store leftover coconut in refrigerator for future use. Yield: 1 serving.
Originally published as Toasted Coconut Ice Cream Balls in Taste of Home Cooking School Collection Spring 2008, p65
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