total time: 30 minutes + freezing

2 cups sweetened shredded coconut

1 jar dry-roasted macadamia nuts, chopped (3oz)

4 cups softened vanilla ice cream

Preheat oven to 375 degrees.

Toast coconut and macadamia nuts on a baking sheet until lightly golden, 12-14 minutes, stirring occasionally. Transfer to shallow dish to cool.

Shape ice cream into four 1 cup balls, roll in coconut mixture, an arrange on parchment-lined baking sheet. Freeze until firm, about 2 hours. To serve, soften coated ice cream balls for 5 minutes at room temperature.