Ingredients
1 cup ground pecans1 pint chocolate or vanilla ice cream1-3/4 teaspoons water, divided6 drops green food coloring1-3/4 cups sweetened shredded coconut, divided4 drops yellow food coloring6 waffle ice cream bowls6 tablespoons whipped topping3 pieces black rope licorice, cut into 1/4-inch slices9 maraschino cherries, patted dry, halved
Preparation
Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately.
