Instructions
- Spread the coconut on a non-stick baking sheet and bake at 350 degrees until browned. Don't let it burn.
- Let coconut cool for at least 5 minutes.
- Meanwhile, place two small scoops of ice cream in each dessert bowl.
- Top each serving with 1 tbsp of Amaretto (you can substitute Kahlua).
- Sprinkle with toasted coconut and serve immediately.