Crispy Coconut Cookie Ice Cream Sandwich
Servings: 2 dozen
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups shredded coconut
- 1 cup pecans, chopped optional
- 1 quart vanilla ice cream, good quality
Instructions
- Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper.
- In a large mixer bowl cream together the butter and sugar. Add eggs one at a time mixing well after each.
- Mix flour, salt, and baking soda together and mix well. Add the vanilla. Stir in the coconut and pecans.
- Scoop out even amounts of dough onto lined baking sheet. Leave room around each cookie to allow for some spreading.
- Bake for 8-10 minutes or until slightly browned around the edges. Remove from the oven and allow to cool for about 5 minutes before moving to a cooling rack.
- Freeze cookies for about 20-30 minutes. Add 1-2 scoops ice cream onto one cookie and sandwich together. Wrap each cookie in wax paper and return to freezer until ready to eat.