Total Time
5mins
Prep 5 mins
Cook 0 mins

During a dinner party, the dog knocked down and ate the cake I had made for dessert. So I made this quick and easy dessert which was enjoyed by all.

Ingredients Nutrition

Directions

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

5 5

The truth is, while everybody else is dealing with snow-pocalypse, here I am sunning on my patio feasting on toasted coconut ameratto ice cream. Don't be jealous, now.

5 5

Simply yum! You can't go wrong with this combination. Thanks Pesto Lover, made for PAC spring 2010

5 5

This recipe is so simplistic, but so delicious. I usually hate coconut, but I found the amaretto helped balance it nicely. This is a recipe that I will definitely make again!