Coconut Pecan Crunch

Name: Coconut Pecan Crunch
Yield: 25
Ingredients: 1 cup of shredded coconut from a package; 6 tablespoons of unsalted butter, softened; 2 tablespoons of melted butter or margarine; ice cream, chocolate ice cream, or coconut ice cream

1
1 cup of shredded coconut from a package
2
6 tablespoons of unsalted butter, softened
3
2 tablespoons of melted butter or margarine
4
ice cream, chocolate ice cream, or coconut ice cream

Ingredients

1
1 cup of shredded coconut from a package
2
6 tablespoons of unsalted butter, softened
3
2 tablespoons of melted butter or margarine
4
ice cream, chocolate ice cream, or coconut ice cream

Directions

1
Mix the shredded coconut and peanut butter in a baking dish
2
Spread with the melted butter
3
Mix well and spread evenly
4
Bake in a moderate oven (170°C) for about 20 minutes or until the coconut is golden brown
5
Break into crumbs with a fork to obtain a crunchy texture
6
Serve over ice cream, chocolate ice cream, or coconut ice cream
7
This crunch can be stored in an airtight container for up to 1 week
8
Use 2 cups or 25 servings of 1 tablespoon each.