INGREDIENTS:1 pint coconut gelato 8 oz. shredded coconut 32 egg whites 24 oz. sugar DIRECTIONS:Toast coconut at 325°F until brown. On a tray fill four ring molds with toasted coconut; divide evenly. Fill molds with coconut gelato, then return gelato to freezer. Begin meringue by whipping egg whites at high speed while adding sugar. Stop when meringue is fluffy. Remove ring molds from gelato. Fill pastry bag with meringue and pipe around the gelato. Using a torch, evenly brown the meringue, ...

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