Ingredients

• 1 cup shredded coconut
• 1 package, 2 ounces, nut topping, available on baking aisle
• 1 cup mini chocolate chips
• 8 scoops vanilla or fudge swirl ice cream
• 16 chocolate or chocolate nut cookies, 3-inches diameter

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Instructions

1. Mix coconut, nuts and mini chips in a shallow dish. Scoop balls of ice cream onto 8 cookies. Top with a second cookie each and gently press down until ice cream comes to the edges of the cookies. Make sandwiches 1 1/2 to 2 inches thick. Roll ice cream in coconut, nut and chip topping and serve.