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Coconut Macaroon Ice Cream Sandwich Recipe

Delicious coconut macaroons sandwiching creamy ice cream. Perfect for a summer treat!
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Macaroon Ingredients

  • 3 cups sweetened shredded coconut
  • ⅔ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites at room temperature
  • ¼ teaspoon salt

Ice Cream

  • 1 pint vanilla ice cream

Instructions 

  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
  3. In another bowl, beat egg whites and salt until stiff peaks form. Gently fold into the coconut mixture.
  4. Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with a spatula.
  5. Bake for 20-25 minutes, or until golden brown. Let cool completely.
  6. Scoop ice cream onto the flat side of one macaroon and top with another macaroon to make a sandwich. Repeat with remaining macaroons.
  7. Freeze sandwiches for at least 1 hour before serving.

Nutritional Value

Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 100mg | Potassium: 150mg | Fiber: 3g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Keywords

Coconut, Ice Cream, Macaroon, Sandwich
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