Recipe courtesy of Food Network Kitchen
Total:
55 min
Active:
10 min
Yield:
about 15 ice cream sandwiches
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.

Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.

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