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.

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Cream Cheese Icing

Recipe courtesy of Ina Garten

French Macaroons

Recipe courtesy of Food Network Kitchen

Vanilla Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Sodas

Recipe courtesy of Ina Garten

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

No-Churn Strawberry Ice Cream

Recipe courtesy of Food Network Kitchen

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking