Tested till perfect  Oatmeal Coconut Cookie Ice-Cream Sandwiches

Oatmeal Coconut Cookie Ice-Cream Sandwiches

Oatmeal and raisins go from everyday favourites to special frozen treats.

By Heather Howe and The Canadian Living Test Kitchen

Source: August 2009

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3/4 cup 3/4cupshredded sweetened coconut
  • 4 cups 4cupsrum raisin ice cream

Oatmeal Coconut Thins:

  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 cup 1/4cuppacked brown sugar
  • 1 1eggeggs
  • 3/4 cup 3/4cupall-purpose flour
  • 2/3 cup 2/3cupquick-cooking rolled oats
  • 1/2 cup 1/2cupshredded sweetened coconut
  • 1/2 tsp 1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
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Preparation

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 Information per serving: about

cal 467 pro 6g total fat 25g sat. fat 16g
carb 58g fibre 3g chol 82mg sodium 377mg

% RDI:

calcium 9 iron 14 vit A 20 vit C 2
folate 15
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