Toasted Coconut Sundaes With Candied Peanuts

• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1 cup unsalted, dry-roasted peanuts
• 1/2 cup palm or light brown sugar
• 2 cups heavy cream, divided
• 2 pints coconut ice cream or sorbet
• 8 butter coconut cookies (for serving)

1. Preheat oven to 350u0b0F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
2. Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
3. Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

coconut, granulated sugar, peanuts, palm, heavy cream, coconut ice cream, coconut cookies

Taken from www.epicurious.com/recipes/food/views/toasted-coconut-sundaes-with-candied-peanuts-51223870 (may not work)