- In a large skillet, toast almonds by melting 1 teaspoon butter over medium-high heat. Spread almonds evenly over the bottom of the pan. Toss every 20 seconds until almonds are evenly toasted. Remove from pan onto a paper towel lined plate and allow to cool to room temperature.
- Return the pan back to the stove top and spread the coconut evenly in the bottom. Cook over medium-high heat tossing every 10-15 seconds until evenly toasted. (Watch closely because it cooks fast!) Remove onto a plate and allow to cool to room temperature.
- Heat Chocolate Coconut topping in the microwave for 20-30 seconds until thin enough to drizzle.
- On each brownie place a large scoop of vanilla ice cream. Drizzle with Chocolate Coconut Flavored Topping and sprinkle 1 tablespoon toasted almonds and 1 tablespoon toasted coconut over the top of each. Serve immediately.
Note: Recipe lists amounts to make 8 sundaes but you can store all the ingredients separately and make just one...or however many you want at a time.
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