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Coconut Cream Sandwiches

These refreshing icy treats were inspired by old-fashioned coconut cream pie.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, July/August 2005

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

Directions

  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. 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. 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. 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.

Cook's Notes

You can use other flavors of ice cream (or frozen yogurt), such as chocolate, rum-raisin, coffee, or coconut. 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.

Reviews Add a comment

  • ceerock
    25 MAY, 2015
    mine came out a big melted mess, they all ran together. i did everything but freeze the log--i did freeze it for 30 mins but it wasn't firm and i didn't have time to wait, so went ahead and cut them up and baked them. and got a bit tray of melted goo. after it hardened it was quite tasty like a coconut candy, but was not a cookie at all. i guess the freezing step is a MUST as i did everything else correctly.
    Reply
  • LittleMissBaker
    5 DEC, 2008
    These cookies are delicious!
    Reply
  • canmathews
    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.
    Reply
  • pamelarai
    20 AUG, 2008
    these are so good . will make it over and over again . thank you martha. pam.
    Reply
  • dobeandschnauzers
    20 AUG, 2008
    Where did you get such a handy conversion book? I'd love to have one myself!!
    Reply
  • Ashleysnannie
    20 AUG, 2008
    Oh my goodness! These are easy little coconut jewels.
    Reply
  • auntiemaryann
    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.
    Reply
  • kittenbuttercups
    20 AUG, 2008
    I am vegan. Could the butter be subbed with coconut oil?
    Reply
  • glohein_yahoo_com
    20 AUG, 2008
    These are delicious!!!!!! They're so refreshing and tasty............everyone should try these.
    Reply
  • erikwithak
    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!
    Reply