Recipes

Preheat oven to 375°F.

Prepare brownies according to package directions. Cool for 15 minutes on a wire rack.

Reduce oven temperature to 350°F. Spread coconut on a baking sheet, toast in oven, stirring occasionally, until golden, about 7 minutes. Cool.

With a spatula, loosen edges of brownie. Invert onto wire rack; cool completely. Cut into 12 bars. Slice bars horizontally in half.

In a bowl, mix ice cream and 3/4 cup coconut.

Spread over bottom half of each brownie.

Cover with top half. Wrap each sandwich in plastic. Freeze for 1 hour.

In a double boiler, melt the chocolate chips and shortening. Frost sandwiches; freeze until set—30 minutes.

Garnish with reserved coconut.