Macaroon Ice Cream Cake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Remove rim from 9-inch springform pan; cover bottom with parchment paper.

3. 3

   Combine 1 pkg.

4. 4

   coconut, sugar, flour and egg whites.

5. 5

   Stir in 1 oz.

6. 6

   finely chopped chocolate; press onto bottom of springform pan.

7. 7

   Bake 20 min.

8. 8

   or until center of crust is dry and edge is golden brown; cool completely.

9. 9

   Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan.

10. 10

    Bake 10 to 12 min.

11. 11

    or until golden brown, stirring occasionally.

12. 12

    Cool completely.

13. 13

    Reserve 2 Tbsp.

14. 14

    toasted coconut; place remaining toasted coconut in large bowl.

15. 15

    Finely chop 2-1/2 oz.

16. 16

    of the remaining chocolate.

17. 17

    Add with ice cream to coconut in bowl; mix well.

18. 18

    Attach rim to bottom of springform pan.

19. 19

    Spoon ice cream mixture over crust.

20. 20

    Freeze 4 hours or until firm.

21. 21

    Melt remaining 1/2 oz.

22. 22

    chocolate; drizzle over dessert just before serving.

23. 23

    Sprinkle with reserved coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.