• 1 cup(s) coconut, flaked, sweetened
• 8 scoop vanilla ice-cream, light
• 4 tbsp caramel topping
• 4 waffle cone bowls
1. Preheat oven to 350 degrees. Place coconut in a single layer on a baking sheet. Bake for 12 minutes, tossing every four minutes, until brown and crispy.
2. Heat caramel in microwave.
3. Place two scoops of ice cream in each waffle cone bowl. Top with caramel and sprinle with toasted coconut.