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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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 (12)

Rating: Unrated
05/25/2015
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.
Rating: Unrated
12/05/2008
These cookies are delicious!
Rating: Unrated
08/21/2008
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.
Advertisement
Rating: Unrated
08/20/2008
these are so good . will make it over and over again . thank you martha. pam.
Rating: Unrated
08/20/2008
Where did you get such a handy conversion book? I'd love to have one myself!!
Rating: Unrated
08/20/2008
Oh my goodness! These are easy little coconut jewels.
Advertisement
Rating: Unrated
08/20/2008
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.
Rating: Unrated
08/20/2008
I am vegan. Could the butter be subbed with coconut oil?
Rating: Unrated
08/20/2008
These are delicious!!!!!! They're so refreshing and tasty............everyone should try these.
Rating: Unrated
08/20/2008
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!
Rating: Unrated
08/20/2008
I would bet these cookies alone (w/out the ice cream) would still be wonderful!--Or even with one end dipped in dark chocolate!
Rating: Unrated
08/20/2008
Can anyone tell me how many grams or ounces [UK measure] there are in a "stick" of butter, and a "cup" of sugar, please?