By: Robin Kurss

I don’t know about you, but every year for Passover I make my own coconut macaroons because they are so much better than the tinned ones. That being said, I always buy the tinned ones too because my grandmothers and my mother did and I always am nostalgic for keeping their traditions alive. Now I still have the tin because we didn’t even crack it open. If you are in the same boat, this is a delicious way to make use of them!

Ingredients:
• 12 oz macaroons, crumbled
• 1 qt chocolate ice cream, or any flavor you like
•  1 c hot fudge sauce, bottled is fine
• 1 qt coffee ice cream, or any flavor that coordinates with ice cream #1
•  ½ c crushed toffee or any candy bar you like

Directions:

1. Lightly spray the bottom of a 9” springform pan.
2. Pat ½ of the macaroons into the pan.
3. Spread the chocolate ice cream over the cookies and drizzle ½ of the fudge sauce over the ice cream.
4. Layer the remaining cookies and spread the coffee ice cream over them and drizzle on the rest of the remaining sauce.
5. Top with crushed toffee; freeze at least 1 hour until firm.