A base of Fig Newton's covered by
the creamy Haagan Das coffee ice cream.
Covered with egg meringue and toasted coconut.
This is one dessert just made to impress guests.
This will serve four as a dessert, or one in my case.
6 Fig Newton Cookies
1 pint Haagan Das coffee ice cream
6 large egg whites, whipped
1/4 cup confectioner's sugar
1/2 cup flaked dried coconut
Sprinkle of salt or to taste
Arrange Fig Cookies together on a plate.
Top with the entire pint of ice cream.
Place in freezer to keep cold and frozen.
Whip egg whites into a meringue, add sugar.
Spread meringue all over ice cream on plate.
Sprinkle with coconut and bake for 5 minutes.
Or until meringue and coconut is toasted brown.