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Recipe

Fudge Cookie and Coconut Ice Cream Sandwiches

Servings: 10

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.

Ingredients

For the ice cream

  • 21 oz. French Vanilla Ice Cream or 1-1/2 14-oz. containers store-bought vanilla ice cream
  • 1/3 cup unsweetened shredded coconut, toasted (about 1 oz.)

For the cookies

  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 8 oz. bittersweet chocolate (about 60 percent cacao), coarsely chopped
  • 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup sweetened flaked coconut, toasted (about 3 oz.)

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 140
  • Sodium (mg): 115
  • Carbohydrates (g): 38
  • Fiber (g): 4
  • Sugar (g): 29
  • Protein (g): 6

Preparation

Make the ice cream

  • Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the coconut and mix on low speed until combined. (Alternatively, combine the ice cream and coconut in a large bowl using a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Make the cookies and assemble the sandwiches

  • Position a rack in the center of the oven, and heat the oven to 350°F. Line two large rimmed baking sheets with parchment; set aside. Melt the butter and chocolate in a double boiler over gently simmering water. Stir to combine. Let cool to room temperature.
  • Sift the flour and baking powder onto a sheet of parchment. Add the salt.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla until thick. On low speed, mix in the cooled chocolate mixture. Add the flour mixture, and stir until just combined. Let the batter rest for 5 minutes.
  • Scoop heaping tablespoons of dough (about 1-1/4 inches in diameter), and place them at least 2 inches apart on the prepared baking sheets. Bake for 5 minutes. If the cookies are still domed and not flattened, press gently with the bottom of a measuring cup or with your fingers. Bake about 5 minutes more. When done, they will look set and no longer shiny on top. Let cool, then lift off the baking sheets with a spatula.
  • Put the toasted coconut in a small bowl. Place 10 of the cookies, bottom side up, on a baking sheet. Place a large scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the cookies together. Roll the edges of the sandwiches in the coconut. Freeze until ready to serve.

Reviews

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Reviews (2 reviews)

  • user-458129 | 07/08/2019

    Nancyvan... same issue here. The cookies were puddles even though I followed the instructions exactly. I will make again and add more flour.

  • Nancyvan | 05/26/2019

    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.

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