- 2 pkgs. coconut macaroons, crushed
- 1/4 rum (add as desired or substitute strong coffee)
- 1 quart mocha ice cream
- 1 cup heavy cream
- 1/2 teaspoon instant coffee
- semisweet chocolate shavings
Add rum to macaroons until a thick, dry, pasty consistency is reached. Press macaroon mixture to sides of compote or individual sherbet dishes. Fill containers with mocha ice cream and round off top with back of spoon. Cover with aluminum foil and freeze. Whip cream, adding instant coffee while whipping. Top dessert with shipped cream and shaved chocolate.
A delicious and easy dessert.