12 macaroons, broken into small pieces
1/4 cup brown sugar, packed
1 pint sour cream
1/3 cup coconut

Mix sugar, sour cream and coconut until smooth. Stir in macaroons gently. Chill several hours. Do not stir again or crumbs will break down.

Yields 1 quart.

Serve with fresh summer fruits: pineapple, berries, melons, peaches, grapes and kiwi.