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, or bake the dessert on medium high heat until golden brown. Serve. SERVINGS:4 servings From:From Chef Mich'l Castino, Pacific East, Amagansett, New York PHOTO CREDIT:Photo Credit: PACIFIC EAST