Macaroon Ice Cream Cake

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Remove rim from 9-inch springform pan; cover bottom with parchment paper.
3. 3
   Combine 1 pkg.
4. 4
   coconut, sugar, flour and egg whites.
5. 5
   Stir in 1 oz.
6. 6
   finely chopped chocolate; press onto bottom of springform pan.
7. 7
   Bake 20 min.
8. 8
   or until center of crust is dry and edge is golden brown; cool completely.
9. 9
   Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan.
10. 10
    Bake 10 to 12 min.
11. 11
    or until golden brown, stirring occasionally.
12. 12
    Cool completely.
13. 13
    Reserve 2 Tbsp.
14. 14
    toasted coconut; place remaining toasted coconut in large bowl.
15. 15
    Finely chop 2-1/2 oz.
16. 16
    of the remaining chocolate.
17. 17
    Add with ice cream to coconut in bowl; mix well.
18. 18
    Attach rim to bottom of springform pan.
19. 19
    Spoon ice cream mixture over crust.
20. 20
    Freeze 4 hours or until firm.
21. 21
    Melt remaining 1/2 oz.
22. 22
    chocolate; drizzle over dessert just before serving.
23. 23
    Sprinkle with reserved coconut.