Line a cookie sheet with waxed paper.

With a 1/2 cup ice cream scoop, scoop 8 balls of vanilla ice cream onto cookie sheet.

Freeze 30 minutes or until firm.

Working quickly, roll each vanilla ice cream ball in coconut, coating well.

Return to cookie sheet and freeze 30 minutes or until firm.

Press 2 chocolate chips into each ice cream ball to look like ghost eyes.

Freeze until serving time.

*Freeze the cookie sheet before you begin scooping ice cream for this recipe. This step will contribute to the quick freeze needed to set the ice cream balls.*