Line a baking sheet with parchment and put the baking sheet in the freezer. Scoop ice cream into a ball and place on the baking sheet in the freezer. (I used a #16 scoop which holds about ⅓ cup of ice cream, but you could make them any size you’d like.)

Make 12 snowballs and place each snowball on the baking sheet in the freezer. Freeze until solid about one hour.

Put the coconut in a pie plate. One at a time, roll the ice cream balls in coconut. Gently press coconut into the ice cream. Return the snowball to the baking sheet in the freezer.

When all the snowballs have been decorated you can serve immediately or store in the freezer covered for one week. If desired, serve with your favorite ice cream topping.