Put the ice cream in the refrigerator for 30 minutes or until it is soft enough to scoop. Put the shredded coconut in the bowl. Scoop out a large ball of ice cream and drop it into the coconut. Roll the ice cream around until it is covered with coconut. Then lift it on the baking sheet.

Repeat until you have 6 snowballs. Don't let the snowball touch one another on the baking sheet. Cover the baking sheet with plastic wrap. Freeze the snowballs several hours or overnight. Seal plastic wrap tightly so the coconut doesn't dry out. Take the baking sheet out of the freezer 15 minutes before you are ready to serve dessert.