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6 large coconut macaroons, crushed 1/2 cup chopped pecans 1/2 gallon vanilla ice cream, softened 3/4 cup cream sherry
Spread crushed macaroons on a baking sheet. Bake at 350 for 5 minutes, stirring occasionally. Set aside and let cool. Spread pecans in a single layer on baking sheet. Bake at 350 for 10 minutes, stirring occasionally. Set aside and let cool. Combine softened ice cream and sherry in a large mixing bowl. Beat at medium speed of mixer until smooth. Layer half of ice cream mixture, macaroon crumbs and pecans in individual dessert dishes. Repeat layers, using remaining ice cream, macaroon crumbs and pecans. Cover and freeze 8 hours or until firm. Makes 16 servings. Source: Gourmet by the Bay, The dolphin Circle of the King's Daughters and Sons, Virginia Beach, Virginia