Ingredients
Scale
- 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
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!
