Description
Cream coconut ice cream nestled in coconut shortbread cookies and rolled with shredded coconut.
Ingredients
- FOR THECOCONUT SHORTBREAD COOKIES:
- 2 cups All Purpose
- ¼ teaspoons Salt
- ⅓ cups Unsweetened Shredded Coconut
- 2 sticks Unsalted Butter, Softened
- ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- FOR THE COCONUT ICE CREAM:
- 1 cup Coconut Milk
- 1-½ cup Heavy Cream
- ⅓ cups Granulated Sugar, Divided
- ¼ cups Unsweetened Shredded Coconut
- ½ teaspoons Salt
- 4 pieces Egg Yolks
- For Rolling:
- 1 cup Sweetened Shredded Coconut
Preparation
To prepare cookie dough, sift flour and salt in a large bowl. Mix in coconut. Set aside.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350ºF. Line 2 baking trays with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 2-inch rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
Bake the cookies for 10–12 minutes, or until cookies are lightly browned. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To prepare ice cream, combine coconut milk, heavy cream, half of the sugar, shredded coconut, and salt in a medium sauce pan. Bring mixture to simmer, until sugar is dissolved. Remove from heat.
Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2–3 minutes.
Strain custard into another medium bowl. Let cool over a bowl of iced water or chill in the refrigerator, stirring occasionally.
Process custard in an ice cream maker according to manufacturer’s instructions. (Makes less than 1 quart.) Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
To assemble the sandwiches, remove ice cream from the freezer. Let sit in room temperature for easy scooping. Scoop ice cream on top of one cookie, place another cookie on top of the ice cream. Lightly press to adhere the sandwich. Roll or sprinkle the sides with the sweetened shredded coconut.
Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.
