24 scoops of ice cream
1 cup shredded coconut
5 cups toasted rice cereal
1/2 cup sugar
2 t. cinnamon
3 or 4 eggs
cooking oil
chocolate syrup
whipped cream
maraschino cherries
Scoop 24 blobs of ice cram onto waxed paper lined cookie sheets & freeze until firm.
Process coconut flakes slightly; add cereal, sugar, and cinnamon and process until fine.
In a separate bowl, beat eggs.
Dip firm ice cream balls into egg and then into cereal mixture. Shape and put back on cookie sheets and back in the freezer to harden.
Heat oil in a skillet to 385 degrees. Place ice cream balls two at a time in hot oil and fry for 20 to 30 seconds. Serve immediately topped with chocolate syrup, whipped cream, and maraschino cherries.
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