Oatmeal and raisins go from everyday favourites to special frozen treats.
- Portion size 8 servings
- Credits : August 2009
Ingredients
Oatmeal Coconut Thins:
Method
On large baking sheet, toast coconut in 350°F (180°C) oven until golden, about 8 minutes; let cool.Oatmeal Coconut Thins: In bowl, beat together butter, granulated sugar and brown sugar until light; beat in egg. In separate bowl, whisk together flour, oats, coconut, baking powder, baking soda and salt ; add all at once to butter mixture and stir until blended.
Drop by 16 rounded 1 tbsp (15 mL), 4 inches (10 cm) apart, onto parchment paper-lined or greased baking sheets; flatten slightly. Bake in 350°F (180°C) oven until golden, about 12 minutes. Let cool on pans on racks for 3 minutes. Transfer to racks; let cool completely.
Spread 1/2 cup (125 mL) ice cream on bottom of each of 8 cookies. Sandwich with second cookie. Roll side in coconut. Wrap individually in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.) Makes 8 servings.
Nutritional facts per serving: about
- Sodium 377 mg
- Protein 6 g
- Calories 467.0
- Total fat 25 g
- Cholesterol 82 mg
- Saturated fat 16 g
- Total carbohydrate 58 g
%RDI
- Iron 14.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 20.0
- Vitamin C 2.0
