Flaked Coconut Balls
- 34-1 cup sweetened flaked coconut
- 4 scoops vanilla ice cream
- 14 cup chopped pecans
- 3 -4 maraschino cherries, cut into sixths (optional)
- 4 -6 tablespoons anisette, liquerur
- Brown the coconut in advance and store in an airtight jar.
- Coat the ice cream balls with the coconut early in the day and freeze so you can serve them with little delay.
- For a flavor change, substitue coffee liqueur for the anisette.
- Spread coconut in a large shallow pan.
- Bake at 350 degrees for 7-8 minutes, until golden brown.
- Turn into a small pie pan.
- Cool.
- Roll ice cream scoops in the coconut to cover all sides.
- Place in a pan.
- Cover and freeze until ready to serve.
- At serving time, arrange coated ice cream balls in serving dishes.
- Sprinkle each with a tablespoons of pecans, and decorate with the cherry wedges if using them.
- Spoon 1 tablespoons anisette over each ball and serve immediately.
coconut, vanilla ice cream, pecans, maraschino cherries, anisette
Taken from www.food.com/recipe/flaked-coconut-balls-363194 (may not work)