Chocolate Coconut Mounds Sundae Recipes
COCONUT-CHOCOLATE SUNDAES
If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Number Of Ingredients 5
Steps:
- Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
- Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.
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- Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
- Using a cookie scoop or teaspoon scoop out and roll into 1 to 2-inch balls or desired shapes and place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
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- Continue for each coconut ball and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let cool and the chocolate harden before eating. Store in an airtight container in the refrigerator for 2 weeks.
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