Oatmeal Coconut Cookie Ice-Cream Sandwiches
11 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 467467 cal |
| pro | 6 g6g pro |
| total fat | 25 g25g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 58 g58g carb |
| fibre | 3 g3g fibre |
| chol | 82 mg82mg chol |
| sodium | 377 mg377mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1414 iron |
| vit A | 2020 vit A |
| vit C | 22 vit C |
| folate | 1515 folate |
Oatmeal and raisins go from everyday favourites to special frozen treats.
Ingredients
- 3/4 cup shredded sweetened coconut 3/4 cup shredded sweetened coconut
- 4 cups rum raisin ice cream 4 cups rum raisin ice cream
- Oatmeal Coconut Thins:
- 1/2 cup butter , softened1/2 cup butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1 egg 1 egg
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 2/3 cup quick-cooking rolled oats 2/3 cup quick-cooking rolled oats
- 1/2 cup shredded sweetened coconut 1/2 cup shredded sweetened coconut
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
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.
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.
Source : August 2009
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