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Ingredients
- 1/2 gallon vanilla ice cream
- 2 cups coconut, shredded, sweetened
- 8 tablespoons Amaretto
Method
- Spread the coconut on a non-stick baking sheet and bake at 350 degrees until browned. Don't let it burn.
- Let coconut cool for at least 5 minutes.
- Meanwhile, place two small scoops of ice cream in each dessert bowl.
- Top each serving with 1 tbsp of Amaretto (you can substitute Kahlua).
- Sprinkle with toasted coconut and serve immediately.
