Coconut Pecan Ice Cream Cookie Sandwiches
I want to give credit where credit is due here…I have always love the Nestle Tollhouse Recipe for cookies, so I decided to use their basic cookie recipe as inspiration for this one. The base of this recipe is the Tollhouse recipe without the chocolate chips, but I added in a few more ingredients to make it the coconut pecan cookies.
For the Cookies:
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup butter softened to room temperature (not melted)
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
1 cup toasted coconut
(Note: Toasting coconut adds a depth of flavor that makes takes these cookies to the next level. Toasting is super easy in a non-stick skillet on top of the stove. Place the coconut in a skillet on the stove on medium heat. Stir constantly until it is slightly brown. This won’t take very long and must be monitored or it will burn quickly. Remove from the pan and cool before adding to the cookie mixture.)
1 cup chopped toasted pecans
(Note about the pecans: You can toast these plain in the oven on a sheet pan for just a few minutes on 350 degrees. Do not overbake because they will burn fast! I have also added 1 and 1/2 tablespoons of melted butter and 2 tablespoons of brown sugar to them before baking. This adds a candied texture to the outside of them and makes them even more delicious!)
For the Ice Cream Cookie Sandwich
½ gallon softened vanilla ice cream (Butter pecan ice cream also works well with this.)
¾ cup toasted coconut (Using same method as described with cookie recipe)
Directions
Using a mixer, cream the butter and sugars, add eggs, and vanilla and mix well. Add soda, salt, flour, coconut and pecans. Mix on medium speed until well combined.
Using an ice cream scoop (this ensures all cookies are the same size) place the cookies on a pan lined with parchment paper about 2 inches apart.
Bake on 350 degrees until brown. Make sure you don’t over-bake these because you want them chewy for the ice cream sandwiches.
Once they are done, remove from the oven and allow them to sit for about 5 minutes until they set up. Remove them from the cookie sheet onto a cooling rack to cool.
Once they are cooled, spread ice cream between two cookies and roll into the toasted coconut.
Place them on a plate and pop into the freezer to set for just about 15 minutes. Remove from the freezer and wrap each one in saran wrap. Return to the freezer and freeze for at least 3-4 hours before serving.