This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 12 Archway Coconut Macaroons
  • 1 cup semisweet chocolate chips
  • 2 quarts vanilla ice cream
  • 2 cups sweetened, shredded coconut
  • 3/4 cup chocolate syrup
  • 12 paper cupcake liners


  1. Cover a baking tray or cookie sheet with parchment paper or waxed paper (use a tray that will fit into your freezer).
  2. Arrange macaroons on the tray.
  3. Place chips in microwave-safe bowl and melt at 30% power for 30 seconds at a time, stirring between each melt.
  4. Drizzle all of the melted chocolate over the cookies. Let chocolate harden before transferring cookies to a plate.
  5. Discard the parchment; place the empty tray in freezer.
  6. Remove ice cream from freezer to allow it to soften a bit.
  7. Spread coconut on a large plate.
  8. Working quickly, scoop a ball of ice cream and mold it around a macaroon. Add more ice cream as needed to form a large snow ball. Roll the ball in coconut, put it into a cupcake liner, and place it on cold baking tray.
  9. Repeat until all 12 snow balls are completed.
  10. Cover the tray with plastic wrap and freeze for at least 8 hours.
  11. To serve, drizzle 1 tablespoon chocolate syrup over each plate.
  12. Remove the paper liner and place a snow ball in the center of the plate.