1 c. coconut
4 scoops ice cream
1/4 c. chopped nuts
3 cherries, cut into pieces

1. Brown coconut in shallow pan and bake at 350 degrees for 7 to 8 minutes until golden brown.

2. Coat ice cream balls with coconut early in the day and put in freezer.

3. At serving time, arrange coated ice cream balls in serving dish. Sprinkle each with pecans and decorate with cherry wedges.

4. Any left over coconut can be stored in air tight jars.