1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/2 cup finely chopped pecans
1/2 cup coconut
3 tablespoons Cocoa
2 eggs, slightly beaten
Vegetable oil
With scoop, form 6 ice cream balls. Place on wax paper-covered tray. Cover; freeze several hours or until very firm. In bowl, stir together crumbs, nuts, coconut and cocoa; set aside. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on wax paper-covered tray; freeze 2 hours or until very firm. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned. Drain; serve immediately.
