Coconut Cookies with Chocolate-Chip Ice Cream

The sweet and simple cookie base is similar to a traditional Toll House chocolate chip cookie—rich with butter and fragrant with vanilla. Instead of chips, however, you add a generous heap of coconut. Sandwiched around chocolate-chip ice cream and rolled in even more coconut, they’re delectable. For best results, freeze the cookies before filling them.

Sharon Bowers

Coconut Cookies with Chocolate-Chip Ice Cream

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    1 cup unsalted butter, room temperature 1 teaspoon baking powder
    1 cup dark brown sugar 1 teaspoon baking soda
    1/4 cup sugar 1 teaspoon salt
    2 eggs 1 1/2 cups sweetened flake coconut (plus more for rolling, if desired)
    1 1/2 teaspoons vanilla Chocolate-chip ice cream
    2 1/2 cups all-purpose flour


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    • 1

      Preheat the oven to 350 degrees F. Beat together the butter and the brown and white sugars until fluffy, 3 minutes. Add the eggs and vanilla, beating till smooth, and then stir in the flour, baking powder, soda and salt until combined. Stir in the coconut.

    • 2

      Drop the dough by tablespoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 10 to 12 minutes, until golden and set. Cool completely on a rack.

    • 3

      For best results, chill the cookies in the freezer for an hour before sandwiching. Put 2 to 3 tablespoons of ice cream on the flat side of a cookie and press on another to push the ice cream out to the edge. If you like, roll the edges of the ice cream in additional coconut. Store in the freezer.

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