Macaroon Ice Cream Sandwiches
- Level: Easy
- Yield: about 15 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 271
- Total Fat
- 15
- Saturated Fat
- 12
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 142
- Total: 55 min
- Prep: 10 min
- Inactive: 25 min
- Cook: 20 min
Ingredients
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
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.