This is an easy dessert that will win rave reviews. You can experiment with different flavors, but coconut seems to be the favorite.
24 chocolate sandwich cookies (like Trios or Bloomeos)
Â½ cup shredded coconut
4 cup coconut sorbet
24 oz bittersweet or semisweet baking chocolate
1 Tbsp vegetable shortening
Â½ cup toasted coconut, for garnish
Arrange sandwich cookies on a baking sheet. Sprinkle shredded coconut on top and, using a melon baller, place a small scoop of sorbet on top of each cookie. Place an almond on top of each scoop. Place baking sheet in freezer to harden the sorbet for step 3.
Place the chocolate and shortening in a double boiler. Melt, stirring occasionally. Remove bowl from heat and allow to cool slightly.
Set a wire rack (or an extra oven rack) on paper towels. Remove cookies from freezer. One by one, dip cookies into melted chocolate, covering completely.
Place cookies on wire rack and sprinkle immediately with additional coconut or toasted coconut for garnish. Return to freezer. Serve frozen.