Toasted Coconut Sundaes with Candied Peanuts
['1/2 cup unsweetened shredded coconut', '1/2 cup granulated sugar', '1 cup unsalted, dry-roasted peanuts', '1/2 cup palm or light brown sugar', '2 cups heavy cream, divided', '2 pints coconut ice cream or sorbet', '8 butter coconut cookies (for serving)', 'Ingredient info: Butter coconut cookies are available at many Asian markets.']
Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.
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