1 gallon good quality vanilla ice cream, or desired flavor
2 cups toasted and sweetened coconut flakes
1 cup caramel sauce, for drizzling
12 chocolate chip cookies
Special equipment: 2-ounce ice cream scooper
Place a large plate or small platter in the freezer for at least 30 minutes.
Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line.
Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons.
Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies.