Coconut-Chocolate Sundaes

By LRay

Martha Stewart Living, July/August, Page 20.

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.

Ingredients

• 1 quart vanilla ice cream
• 3 cups sweetened shredded coconut
• Chocolate, Almond, and Coconut Clusters
• Vanilla-Bourbon Butterscotch Sauce
• Unsweetened flaked coconut, for serving (optional)

Preparation

Step 1

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.