Place coconut in a shallow dish. Use an ice cream scoop and a large melon baller to create ice cream balls of varying sizes. Roll ice cream balls in coconut, pressing firmly, until coated. Place coated ice cream balls on a cookie sheet and return to freezer for 1 to 2 hours or until firm.
To serve, make a mountain of ice cream balls in serving dishes. Makes 25 (2-inch) balls.