Flaked Coconut Balls

1. 1

   Brown the coconut in advance and store in an airtight jar.

2. 2

   Coat the ice cream balls with the coconut early in the day and freeze so you can serve them with little delay.

3. 3

   For a flavor change, substitue coffee liqueur for the anisette.

4. 4

   Spread coconut in a large shallow pan.

5. 5

   Bake at 350 degrees for 7-8 minutes, until golden brown.

6. 6

   Turn into a small pie pan.

7. 7

   Cool.

8. 8

   Roll ice cream scoops in the coconut to cover all sides.

9. 9

   Place in a pan.

10. 10

    Cover and freeze until ready to serve.

11. 11

    At serving time, arrange coated ice cream balls in serving dishes.

12. 12

    Sprinkle each with a tablespoons of pecans, and decorate with the cherry wedges if using them.

13. 13

    Spoon 1 tablespoons anisette over each ball and serve immediately.

No additional tips available.