Coconut chocolate chip ice cream sandwiches
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Coconut chocolate chip ice cream sandwiches
  Coconut    Chocolate    Sandwiches    Creams  
Last updated 6/12/2012 1:17:03 AM. Recipe ID 47225. Report a problem with this recipe.
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      Title: Coconut chocolate chip ice cream sandwiches
 Categories: Chocolate, Desserts
      Yield: 10 Servings
 
           For Coconut Cookie:
  1 1/2 c  Unbleached All-Purpose
           Flour
    1/2 ts Baking Powder
    1/8 ts Salt
      8 tb Butter -- softened
      1 c  Granulated Sugar
      1 lg Egg -- at room temperature
      1 tb Sour Cream
      1 ts Vanilla Extract
      1 c  Sweetened Coconut Flakes
  2 1/2 pt Chocolate Chip Ice Cream --
           Slightly softened
 
  Cookies:  Position your baking rack in the top third of the oven and
  another on the bottom third of the oven. Preheat to 350 degrees.
  Lightly butter 2 large cookie sheets. In a medium bowl, using a wire
  wisk, stir together the flour, baking powder and salt until throughly
  blended. In a large bowl, using a hand-held mixer set at medium
  speed, beat the butter for 30 seconds, until creamy.  Add the sugar
  and continue beating for 2 to 3 minutes, until the mixture is light
  in texture and color. Scrape down the side of the bowl with a rubber
  spatula. Beat in the egg until well blended. Beat in the cream and
  vanilla. At low speed, beat in the flour mixture in two additions,
  scraping down the side of the bowl after each addition. Using a
  wooden spoon, stir in the coconut.  The dough will be stiff. Drop by
  heaping measuring tablespoons onto the prepared baking sheets,
  leaving 3 inches between the cookies.  With lightly moistened
  finger-tips, gently press each mound of dough into a 2-1/2 inch
  round. Bake the cookies for 9 to 11 minutes, until the edges are very
  lightly browned but the center are still soft; switch the positions
  of the baking sheets halfway through the baking time for even
  browning.  Do not overbake (You should have a total of 20 cookies.)
  Cool the cookies on the baking sheets on wire racks for 1 to 2
  minutes.  Using a metal spatula, transfer the cookies to wire racks
  to cool completely. (The cookies can be stored in an airtight
  container at room temperature for up to 3 days.) Assemble the
  sandwiches: Spread 1/2 cup of the ice cream over the bottom of one
  cookie and cover with another cookie, right side up. Wrap in plastic
  wrap and place in the freezer. Repeat with the remaining cookie and
  ice cream. Freeze the sandwiches for at least 2 hours, or until firm.
  




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Recipe ID 47225 (Apr 03, 2005)

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