Orange Sherbet Macaroon Dessert

This is what I served for dessert.  It is very unusual, so easy to make...and good after a heavy meal... like the one we had last night.

Ingredients:

• 14 oz. shredded coconut
• 1 can condensed milk
• 2 egg whites, at room temperature
• 1 tsp. vanilla 
• 1/4 tsp. salt
• 3 large oranges
• Orange sherbet
• Coconut macaroons ( homemade, or store bought is fine)
• Whipped Cream (in aerosol can)
• Maraschino cherries (garnish)
• Mint leaves (garnish)

Instructions:

Combine coconut, condensed milk, and vanilla in  large bowl, mix well. Whip the egg whites and salt on high speed with electric mixer until they form medium peaks.  Gently fold egg whites into the coconut mixture.

Drop tablespoons of the batter on sheet pans lined with parchment paper. Bake at 325 for 25 to 30 minutes, until golden brown. Cool.

Slice oranges in half, forming bowls.  Scrape out pulp.  Soften about half quart of sherbet in bowl, and add 6 crumbled macaroons and mix well.  Freeze until ready to serve.  Add spritz of whipped cream, cherry and a sprig of mint, and serve immediately.

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