gradually. beat until smooth.
add cooled butter and vanilla.
blend into egg mixture until smooth. dough will be sticky, drop by spoon.
place your chocolate ice cream in the refrigerator and the cool whip at room temperature to soften them while you prepare your other ingredients.
put 1/4 cup of the coconut in a bowl and add 1 drop of green food coloring. mix until all the coconut is green. set it aside.
with the rest of the coconut, mix it in a separate bowl with 1 drop of red and 1 drop of yellow food coloring until it turns orange. set it aside as well.
check to see if the ice cream is soft enough 