1 Quart Ice cream, vanilla
2 Eggs; beaten
1/2 Teaspoon Vanilla extract
4 Cup Coconut-flavored cookie crumbs
1/2 Cup Coconut, flaked
.
Place 8 scoops of ice cream on a cookie sheet; freeze at least 1 hour or
until firm.

Combine eggs and vanilla; mix well, and divide in half. Cover half of egg
mixture and chill. Combine cookie crumbs and coconut; divide mixture in
half. Set half of crumb mixture aside.

Dip each ice cream ball in egg mixture, and dredge in crumbs mixture. Place
on a cookie sheet, and freeze at least 1 hour or until firm. Remove from
freezer; dip in remaining egg mixture, and dredge in remaining crumb
mixture. Return to cookie sheet; cover and freeze several hours or until
firm. Fry ice cream balls in deep hot oil (375 degrees) for 30 seconds or
until golden brown. Drain on paper towels, and serve immediately.

SOURCE: Southern Living Magazine, June 1985. Typos by Nancy Coleman.
Home Cookin 4.8 Chapter: Desserts
Servings: 8