INGREDIENTS
macaroon crust
3 1/4 cups
unsweetened, shredded coconut
1/3 cup
sugar
2
large egg whites
1/4 tsp
salt
1 tbsp
coconut oil
pie
1 pint
coffee ice cream
1 pint
vanilla ice cream
3 cups
cold heavy cream
2 tbsp
powdered sugar
hot fudge of chocolate syrup
rainbow sprinkles
cherries for topping