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Toasted Coconut Ice Cream Balls

 Toasted Coconut Ice Cream Balls
For a very simple dessert treat, this recipe is sure to delight all. The coconut adds so much flavor and makes this so special.—Taste of Home Cooking School, Greendale, Wisconsin
1 ServingsPrep/Total Time: 10 min.


  • 1 cup shredded sweetened coconut
  • 1 scoop vanilla ice cream
  • Pirouette cookies


  • Add an elegant touch to the most basic after dinner
  • treat—vanilla 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.