Oatmeal Coconut Ice-Cream Sandwiches

By The Canadian Living Test Kitchen

38 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

More great recipes from this menu:

Oatmeal and raisin are a toothsome twosome. If you like, replace rum-and-raisin ice cream with the caramel flavours of pralines-and-cream ice cream or Dulce de Leche ice cream.

Ingredients

3/4 cup sweetened shredded coconut 3/4 3/4cup cupsweetened shredded coconut
4 cups rum-and-raisin ice cream 4 4cups cupsrum-and-raisin ice cream
Oatmeal Coconut Thins:
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1 egg 1 1eggeggs
3/4 cup all-purpose flour 3/4 3/4cup cupall-purpose flour
2/3 cup quick-cooking rolled oats 2/3 2/3cup cupquick-cooking rolled oats
1/2 cup sweetened shredded coconut 1/2 1/2cup cupsweetened shredded coconut
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt

Preparation

On large rimmed baking sheet, toast coconut in 350°F (180°C) oven until golden, about 8 minutes; let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Oatmeal Coconut Thins: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat together butter and granulated and brown sugars 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; stir until blended.

Drop by rounded tablespoonfuls (15 mL), about 4 inches (10 cm) apart, onto prepared pans; flatten slightly. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 2 days or freeze for up to 2 weeks.)

Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge. Roll edge of ice cream in coconut. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Source : Canadian Living Magazine: June 2004