Name: Chocolate Coconut Cookie Bar Sundaes
Ingredients: ½ cup unsweetened shredded coconut; 1/2 cup unsalted butter, melted; 3/4 cup light brown sugar; 1/4 cup granulated sugar; 1 egg; 2 tsp vanilla extract; 1 cup all-purpose flour; ½ tsp salt; 1/2 cup dark chocolate chips; Clover Sonoma Salted Caramel Cookie Crunch Ice Cream

Ingredients

Units Scale

1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1/2 cup dark chocolate chips
Clover Sonoma Salted Caramel Cookie Crunch Ice Cream

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Instructions

Pre-heat oven to 350 F. Butter and flour a 8×8 pan and set aside.
Add shredded coconut to a small non-stick skillet and toast over medium heat, stirring continuously. Once the coconut is golden brown pour into a bowl and let cool.
In a large bowl, whisk together melted butter, brown sugar and granulated sugar until smooth. Add egg and vanilla extract and whisk until combined.
Add flour and salt. Mix together until well combined.
Fold in the toasted coconut and dark chocolate chip.
Evenly spread batter in the greased pan. Bake for 20-25 minutes. You want the edges to be golden brown and middle to be a little gooey since it will continue cooking in the hot pan when it is cooling. Cool for 10 minutes and then cut into squares. Top with a generous scoop of Clover Sonoma Salted Caramel Cookie Crunch Ice Cream. Feel free to add hot fudge and cherries to make it extra special!