Instructions: Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer cookie in each cup.

In a large bowl, combine the ice cream and coconut; mix well. Using an ice-cream scoop, place a rounded scoop of the ice-cream mixture into each cup. Top each with the chopped almonds and freeze for 1 hour, or until firm.

Drizzle hard shell topping over each until the tops are completely covered. Freeze until the chocolate shells are firm. Serve, or cover and keep frozen until ready to serve.

This recipe yields 6 servings.

Comments: Another favorite version of this is to mix chopped miniature peanut-butter cups with the ice cream, then sprinkle with chopped peanuts and top with a chocolate-and-peanut-butter-flavored hard-shell topping.

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