Coconut Macaroon Ice Cream Sandwich Recipe

Sweetened shredded coconut: This adds the chewy texture and coconut flavor that makes the macaroons special.

Sweetened condensed milk: A thick, sweet milk that helps bind the coconut and adds sweetness.

Vanilla extract: Adds a warm, sweet flavor to the macaroons.

Egg whites: Whipped to stiff peaks, they give the macaroons their light and airy texture.

Salt: Enhances the flavors and balances the sweetness.

Vanilla ice cream: The creamy filling that turns the macaroons into a delicious sandwich dessert.

One of the trickiest parts of this Coconut Macaroon Ice Cream Sandwich recipe is beating the egg whites until they form stiff peaks and then folding them gently into the coconut mixture. Here’s how to do it step by step so your macaroons turn out light and chewy instead of dense or flat.

First, make sure your egg whites are at room temperature. This helps them whip up better. Use a clean, dry bowl—any grease or water can stop the whites from whipping properly. Start beating the egg whites with a mixer or whisk until they get foamy. Then add the pinch of salt. Keep beating until you see stiff peaks, which means when you lift the whisk, the peaks stand straight up without falling over.

Next comes folding the egg whites into the coconut mixture. Instead of stirring hard, gently fold by scooping from the bottom of the bowl and lifting the mixture over the top. Turn the bowl as you do this. Folding keeps the air trapped in the egg whites, which makes the macaroons fluffy and light.

Doing this carefully makes a big difference because if you mix too roughly, the egg whites will deflate and your macaroons might turn out heavy or dry. The air in the egg whites is what gives the cookies their soft, chewy texture.

When I first tried this recipe, I accidentally stirred the egg whites in too fast and ended up with flat macaroons. After that, I learned to be patient and fold slowly. Also, I like to use a rubber spatula for folding because it’s gentle and flexible. It’s a small step that really helps the macaroons come out perfect every time!

• sweetened shredded coconut - Substitute with unsweetened shredded coconut: You can use unsweetened shredded coconut and add a bit of sugar to achieve the desired sweetness.

• sweetened condensed milk - Substitute with coconut milk and sugar: Mix coconut milk with sugar to create a similar consistency and sweetness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the coconut.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, can be whipped to mimic the texture of egg whites and is a great vegan alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different but pleasant flavor.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream complements the coconut macaroons and is a great dairy-free alternative.

• Ensure the coconut macaroons are completely cooled before storing or freezing. This prevents condensation, which can make them soggy.
• To store at room temperature, place the macaroons in an airtight container. They will stay fresh for up to 3 days.
• For longer storage, wrap each ice cream sandwich individually in plastic wrap. This helps maintain their shape and prevents freezer burn.
• Place the wrapped sandwiches in a single layer on a baking sheet and freeze for about 1 hour. This initial freezing step ensures they are firm and won't stick together.
• Once the sandwiches are firm, transfer them to a large, airtight container or a heavy-duty freezer bag. Label with the date to keep track of freshness.
• Store the ice cream sandwiches in the coldest part of the freezer, usually the back, to maintain a consistent temperature.
• For best quality, consume the coconut macaroon ice cream sandwiches within 1-2 months. They may still be safe to eat after this period, but the texture and flavor might degrade.
• When ready to serve, let the sandwiches sit at room temperature for a few minutes to soften slightly for easier biting.
• Avoid refreezing ice cream sandwiches once they have thawed, as this can affect the texture of both the macaroons and the ice cream.

• For a delightful twist, consider reheating the coconut macaroons separately from the ice cream to maintain their crispy texture. Preheat your oven to 300°F (150°C). Place the macaroons on a baking sheet lined with parchment paper and warm them for about 5-7 minutes. Let them cool slightly before reassembling with fresh vanilla ice cream.

• If you prefer a quicker method, use a toaster oven. Set it to a low heat setting, around 275°F (135°C). Place the macaroons inside for 3-5 minutes, just until they regain their crispiness. Allow them to cool before adding the ice cream.

• For a no-bake option, let the ice cream sandwiches sit at room temperature for about 5-10 minutes. This will soften the macaroons slightly, making them easier to bite into while still enjoying the cold, creamy ice cream.

• If you have an air fryer, set it to 275°F (135°C) and place the macaroons inside for 3-4 minutes. This will help them regain their crispy texture without overcooking. Let them cool before reassembling with the ice cream.

• For a microwave method, although not ideal for maintaining crispiness, you can place the macaroons on a microwave-safe plate and heat them on low power for 10-15 seconds. This will warm them slightly without making them too soft. Reassemble with the ice cream and enjoy immediately.

• Oven: Used to bake the coconut macaroons to a golden brown perfection.

• Baking sheet: Provides a flat surface for baking the macaroons.

• Parchment paper: Prevents the macaroons from sticking to the baking sheet.

• Mixing bowl: Used to combine the shredded coconut, sweetened condensed milk, and vanilla extract.

• Another mixing bowl: Used to beat the egg whites and salt until stiff peaks form.

• Electric mixer: Helps to beat the egg whites and salt to the desired consistency.

• Spatula: Used to gently fold the egg whites into the coconut mixture and to flatten the macaroons slightly.

• Spoon: Used to drop spoonfuls of the coconut mixture onto the baking sheet.

• Cooling rack: Allows the baked macaroons to cool completely.

• Ice cream scoop: Used to scoop the ice cream onto the macaroons.

• Freezer: Used to freeze the ice cream sandwiches for at least 1 hour before serving.

Pre-measure ingredients: Measure out the shredded coconut, sweetened condensed milk, and vanilla extract in advance to streamline the mixing process.

Use a stand mixer: Beat the egg whites and salt to stiff peaks quickly using a stand mixer instead of a hand whisk.

Batch baking: Drop and flatten all macaroon mixture spoonfuls onto the baking sheet at once to bake them together.

Pre-scoop ice cream: Pre-scoop the vanilla ice cream and freeze the scoops on a tray, so they are ready to assemble once the macaroons are cooled.

Quick cooling: Place the baked macaroons in the fridge to cool faster before assembling the sandwiches.