Ingredients
2
cups flaked coconut
1
half-gallon ice cream (any flavor)
Preparation
Place paper or foil baking cup in each of 12 regular-size muffin cups.
Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups.
Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.
