- 2 - cups shredded coconut
- 1 - pint your favorite ice cream
Preheat the oven to 35O°.
Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown, 5 to 8 minutes.
Transfer the coconut to a bowl and let cool.
Just before serving, place the coconut in a pie pan. Use an ice cream scoop to form 2-inch balls of ice cream. Shake the pan to coat the balls with the toasted coconut and use as garnish for the brownies.
*Excerpted from Steven Raichlen's MIAMI SPICE. Copyright© 1993 by Steven Raichlen. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.