Posted by artsycook April 2001

This is one of my own creations as I love coconut macaroons and it goes over great in summer!

1 1/3 cups sweetened coconut flakes
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
3 cups vanilla ice cream
3 tablespoons rum
5 ounces frozen pi? colada mix
2 cups pineapple sherbet
1/4 cup toasted coconut flakes
Yellow food coloring

Preheat oven to 325 degrees F.

In medium bowl, stir together coconut, sugar, cocoa, flour and salt. Add egg whites and almond extract; stir until well blended.

Drop by teaspoons onto a lightly greased and floured a 9-inch pie pan. Gently press mixture into pie pan, pulling mixture up sides, a little bit beyond the edge of the pan. Bake in middle of oven for 18 to 25 minutes until set in middle and light golden brown. Cool completely on a wire rack.

Soften ice cream. Stir in rum and return to freezer.

Soften sherbet. Stir in frozen pi? colada mix and a little yellow food coloring to make it a nice "pineapple" color. Return to freezer until nearly firm (5 to 10 minutes).

Spoon ice cream mixture into pie crust. Spoon dollops of sherbet on top and swirl together with a knife to marble. Sprinkle with toasted coconut and freeze until firm.

Serves 12 to 16.