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Coconut Cream Sandwiches

These refreshing icy treats were inspired by old-fashioned coconut cream pie. We filled these sandwich cookies with vanilla ice cream; you can use other flavors of ice cream (or frozen yogurt), such as chocolate, rum-raisin, coffee, or coconut.

  • prep: 30 mins
    total time: 4 hours 30 mins
  • yield: Makes 12

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, spooned and leveled
  • 7 ounces sweetened shredded coconut (2 2/3 cups, loosely packed)
  • 2 pints vanilla ice cream, slightly softened

Cook's Note

Slicing cookies from a log of dough (instead of rolling out and cutting) is an easy way to ensure they are of equal size for perfect sandwiches.

Directions

  1. Step 1

    With an electric mixer, beat butter, sugar, and salt until smooth. Mix in flour, then coconut, beating until a dough forms. Transfer to a piece of waxed paper; pat into a rectangular log, about 3 inches wide and 6 inches long. Wrap with waxed paper; freeze until firm, about 30 minutes.

  2. Step 2

    Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough crosswise 1/4 inch thick (you should have 24 slices); arrange slices on two baking sheets.

  3. Step 3

    Bake until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (watch closely toward end of cooking time to avoid overbrowning). Cool completely on sheets.

  4. Step 4

    Dividing evenly, spread ice cream on flat side of half the cookies; sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours.

Source
Everyday Food, July/August 2005

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Reviews (11)

  • 5 Dec, 2008

    These cookies are delicious!

  • 21 Aug, 2008

    My husband is a coconut and cookie freak! I decided to try these wonderfully crispy, tasty cookies yesterday. I like to make cookies for my husband's lunch, which I pack for him about 3 times a week, so the ice cream filling wouldn't work. Instead, I substituted a slightly sweetened cream cheese filling and froze them individually. HUGE hit. I didn't quite get the yield, just 10 sandwiches but I could have made the "log" smaller. The cookies do expand some during baking.

  • 20 Aug, 2008

    these are so good . will make it over and over again . thank you martha. pam.

  • 20 Aug, 2008

    Where did you get such a handy conversion book? I'd love to have one myself!!

  • 20 Aug, 2008

    Oh my goodness! These are easy little coconut jewels.

  • 20 Aug, 2008

    val-a stick of butter is 4 oz or 115 gms. (1/2 cup). 1 cup of caster (superfine) sugar is 8 oz. or 130 gms.. i have a cookie book in which quantities are given in metric, imperial and standard cups and spoons. flour is 115g/4 oz/1 cup plain (all-purpose) flour. hope this helps.

  • 20 Aug, 2008

    I am vegan. Could the butter be subbed with coconut oil?

  • 20 Aug, 2008

    These are delicious!!!!!! They're so refreshing and tasty............everyone should try these.

  • 20 Aug, 2008

    Val! Google cooking equivilants and you should by able to find lots of answers -for dry, liquid,etc measurements for metric and imperial! I know that 1 stick of butter equals 1/4lb US=1/2 cup US and 1 cup US=16 tablespoons. I hope this helps yu some!

  • 20 Aug, 2008

    I would bet these cookies alone (w/out the ice cream) would still be wonderful!--Or even with one end dipped in dark chocolate!

  • 20 Aug, 2008

    Can anyone tell me how many grams or ounces [UK measure] there are in a "stick" of butter, and a "cup" of sugar, please?