for two servings:
12 tbsp water
6 tbsp white sugar
1 cup flacked unsweetened coconut
1-1/2 tsp pure vanilla extract
1 cup whipping cream, whipped
1 tbsp sliced almonds
6 chocolate cookies, crushed
In a saucepan bring to boil the water with the sugar for about 5 minutes. Remove from the heat and cool for 10 minutes.
Stir in the coconut and the vanilla. Cool to room temperature.
Fold the whipped whipping cream into the coconut mixture. Pour two tablespoons from the coconut mixture on the bottom of two serving bowls or cups. Cover with crushed chocolate cookies. Fill with the rest of the mixture. Refrigerate about 1 hour. Just before serving sprinkle with some sliced almonds.