Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
55 min
Prep:
10 min
Inactive:
25 min
Cook:
20 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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Pastrami Football Finger Sandwiches

Recipe courtesy of Food Network Kitchen

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Goat Cheese and Pecan Tea Sandwiches

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.