This is my go-to chocolate cookie for ice cream sandwiches. I’ve yet to discover an ice cream flavor it doesn’t pair well with. Toasted unsweetened coconut in the ice cream provides coconut flavor without making it too sweet, and toasted sweetened coconut on the outside of the cookie gives a pleasantly crunchy texture all coconut lovers will enjoy.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Nancyvan... same issue here. The cookies were puddles even though I followed the instructions exactly. I will make again and add more flour.
First of all, the ice cream is wonderful! I used chopped maraschino cherries since we're not fond of coconut. I had to alter the cookie recipe, though. Followed directions and after 5 minutes sitting, the dough still poured like cake batter. A 30 minute chill did not help. So I added more flour, 1/4 cup at a time, until I had added an additional cup (1-1/4C total). After an hour in the frig, the dough was scoopable and I formed the cookies and baked the first sheet as directed, flattening half way through. Result was 2in. round cookies that were tasty, but made rather small sandwiches. For the remaining dough, I scooped out the cookies, chilled the mounds for about 30 minutes, flattened them to about 3 in. rounds, and then baked. They were set but still nice and fudgy after only 8 minutes. Not sure why I was unable to replicate Emily's results. I'm not a novice baker and have probably baked thousands of cookies in the last 50 years, but if anyone encounters the same problem I did, the changes I made do work.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.