Macaroon Ice Cream Sandwiches

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 25 min
  • Cook: 20 min
  • Yield: about 15 ice cream sandwiches
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3 large egg whites

1/2 cup sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1 14-ounce package sweetened shredded coconut

3 pints vanilla ice cream, slightly softened


  1. 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.
  2. 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.
  3. Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.
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