Coconut Cookie Ice Cream Sandwiches Recipe

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Coconut Cookie Ice Cream Sandwiches
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Ingredients
11
Count
Nutrition
3252
Calories
Total time
130
Minutes
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Ingredients:

Directions:

  1. In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the butter, one-half cup plus 1 tablespoon sugar, eggs and vanilla at medium speed until well incorporated, about 2 minutes (it will not be fluffy).
  2. Meanwhile, grind the coconut in a food processor until finely chopped, about 10 seconds (you should have a scant 1 2/3 cups).
  3. In a medium bowl sift together the flour, salt and baking soda. Mix the combined dry ingredients, one-half at a time, into the butter mixture until thoroughly combined, scraping down the sides of the bowl as needed. Add the coconut, mixing well.
  4. Divide the dough in half, wrap each half in plastic wrap, and flatten into a disc (the dough will be very sticky). Chill for 2 hours or longer to firm the dough.
  5. Heat the oven to 375 degrees. Place the remaining two-thirds cup of sugar in a small bowl. Using one round of dough at a time (keep the rest chilled), shape the dough into 1-inch balls and roll in the sugar. Place the dough 2 inches apart on a lightly buttered baking sheet. Lightly grease the bottom of a pint glass, or similar glass, with a little butter, then dip the glass into the sugar to coat. Press the cookie with the bottom of the glass until it is about one-eighth inch thick and 2 1/2 inches wide. Repeat with all the balls, and make sure the glass is well-sugared each time before pressing, as the dough will be sticky. Repeat with the second half of the refrigerated dough, forming and pressing the balls.
  6. Bake the cookies, one pan at a time and in the center of the oven, until they are lightly golden on the edges but still white in the middle, about 10 minutes. Rotate the pan halfway through for even baking. Remove the cookies immediately to a wire rack to prevent them from sticking to the baking sheet. Cool completely.
  7. To assemble, spread one-third cup ice cream (slightly softened) over the bottom of one cookie, and carefully top with another cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3251.82 Kcal (13615 kJ)
Calories from fat 1270.79 Kcal
% Daily Value*
Total Fat 141.2g 217%
Cholesterol 322.4mg 107%
Sodium 3306.14mg 138%
Potassium 1213.98mg 26%
Total Carbs 466.36g 155%
Sugars 239.05g 956%
Dietary Fiber 9.07g 36%
Protein 45.79g 92%
Vitamin A 0.4mg 14%
Iron 6.8mg 38%
Calcium 878.2mg 88%
Amount Per 100 g
Calories 295.41 Kcal (1237 kJ)
Calories from fat 115.45 Kcal
% Daily Value*
Total Fat 12.83g 217%
Cholesterol 29.29mg 107%
Sodium 300.35mg 138%
Potassium 110.28mg 26%
Total Carbs 42.37g 155%
Sugars 21.72g 956%
Dietary Fiber 0.82g 36%
Protein 4.16g 92%
Iron 0.6mg 38%
Calcium 79.8mg 88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 76
    Points
  • 90
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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