Coconut Snowballs with Pineapple Sauce
Servings and Ingredients
|vanilla ice cream|
|pineapple ice cream topping|
- Preheat the oven to 375 degrees. Toast sweetened coconut on a baking sheet until light golden, 12 to 14 minutes, stirring occasionally. Set aside to cool.
- Scoop vanilla ice cream into balls, each about the size of a golf ball. Roll rounds in coconut to lightly coat; freeze until firm, about 3 hours.
- For each serving, place 4 coconut balls on 2 to 3 tablespoons purchased pineapple topping.