Recipe courtesy of Food Network Kitchen
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

No Cream Creamed Spinach

Recipe courtesy of Cristeta Comerford

Long Island Iced Tea

Recipe courtesy of Bobby Flay

Pastrami Football Finger Sandwiches

Recipe courtesy of Food Network Kitchen

Tiny Ice Cream Sandwiches

Recipe courtesy of Food Network Kitchen

Spumoni Ice Cream Sandwiches

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          On TV

          Get Cooking

          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.