Rainbow Ice Cream Macaroon

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You've never had a dessert as tasty as this one!

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Serving Size / Yield

12-15 servings

Ingredients

  • 4 egg whites
  • 1 tsp. vanilla
  • 1 1/3 C. sugar
  • 2 1/2 C. flaked coconut
  • 12 oz. light frozen whipped topping, thawed
  • 3 Tbs. sugar
  • 3/4 C. slivered almonds, toasted
  • 3 qt. sherbet, 3 different colors

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Directions

Preheat oven to 325 degrees.  Beat egg whites and vanilla until soft peaks form.  Gradually add sugar, beating until stiff.  Fold in coconut.  Drop by large spoonfuls onto greased nonstick cookie sheet.  Bake 25 minutes or until lightly browned.  Cool and then crumble.  Combine whipped topping, sugar, macaroon crumbs, and almonds.  Spread 1/3 of mixture into a 9x13 inch pan.  Spoon sherbet over this layer, varying colors.  Add remaining whipped cream mixture and freeze.  To serve, spoon into ice cream dishes or cut into squares.

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