For 4 servings you will need:
3/4 to 1 cup sweetened flaked coconut
4 scoops vanilla ice cream
1/4 cup chopped pecans
3 to 4 maraschino cherries, cut into sixths (optional)
4 to 6 TBSP. anisette liquer
Tips
Brown the coconut in advance and store in an airtight jar.
Coat the ice cream balls with the coconut early in the day and freeze so you can serve them with little delay.
For a flavor change, substitute coffee liquer for the anisette.
Preparation:
Spread coconut in large shallow pan. Bake at 350 degrees F for 7 to 8 minutes until golden brown. Turn into small pie pan. Cool.
Roll ice cream scoops in the coconut to cover all sides. Place in a pan. Cover and freeze until ready to serve.
At serving time, arrance coated ice cream balls in serving dishes. Sprinkle each with a tablespoon of pecans, and decorate with the cherry wedges if using them.
Spoon 1 TBSP. anisette over each ball and serve immediately.