• Makes 2 large servings
  • 10 Minutes.

This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 2 tablespoons sweetened coconut, packed
  • 10 large banana chips, coarsely crushed
  • 8 Archway Coconut Macaroon Cookies, coarsely crushed
  • 5 large frozen bananas, broken into fouths before freezing
  • 1/4 cup skim milk, chilled
  • 1 tablespoon fine sugar
  • pinch of salt
  • 1/4 cup mini-morsel chocolate chips, divided


  1. In a 10-inch, non-stick skillet over medium heat, toast the coconut, stirring constantly until nicely browned; 3-4 minutes.
  2. Transfer toasted coconut to a small bowl; set aside.
  3. In a separate bowl, toss together the banana chips and Archway Coconut Macaroon Cookies; set aside.
  4. Place the bananas, heavy cream, sugar, and salt into a food processor and process until smooth.
  5. Transfer "ice cream" to two large serving bowls.
  6. Stir the chocolate chips into the "ice cream", evenly divided.
  7. Sprinkle the Banana-Macaroon Crunch Topping, equally divided, over each serving.
  8. Sprinkle the toasted coconut, evenly divided, over each serving. Serve immediately.  Prep
  9. Note: I consider this recipe a Dessert without ice cream, because this is not "typical" ice cream made the conventional way that ice cream is made.