Preheat the oven to 350 degrees. Place the coconut on a parchment-lined baking sheet. Place the pan in the oven and cook the coconut until slightly toasted and golden, about 4 to 6 minutes. Remove from the oven and cool. Place the cookies in a plastic zip-lock bag. Place the candy in a plastic zip-lock bag. Place the peanuts in a plastic zip-lock bag. Using a small meat mallet or the back of a large spoon, carefully smash each bag. You want to smash the packages enough so that everything is in small pieces. Make sure your ice cream is very hard. Shape the ice cream scoops into balls. Place the scoops of ice cream on a parchment-lined baking sheet. Place coconut, cookies, candy and nuts on four different pie tins. Roll the ice cream balls in which ever pie tin you want. Place the ice cream back in the freezer. To serve, place two ice cream balls in each bowl. Drizzle the chocolate sauce over the ice cream. Garnish with the whipped cream, strawberries, and powdered sugar. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-09-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 616 (62%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 27.4mg||8 %|
|Sodium 1089.6mg||38 %|
|Potassium 753.4mg||20 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 72.6g|
|Protein 22.5g||32 %|
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Calories per serving: 990
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