Coconut Macaroon Ice Cream Sandwich Recipe

Shredded coconut: Provides the chewy texture and coconut flavor for the macaroons.

Almond flour: A gluten-free flour that adds a nutty taste and helps bind the macaroons.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor.

Coconut oil: Melted to help bind the ingredients and enhance the coconut flavor.

Vanilla extract: Adds a hint of vanilla to complement the coconut.

Vegan ice cream: The creamy filling for the sandwiches, choose your favorite flavor.

To achieve the perfect texture for your macaroons, make sure to mix the shredded coconut and almond flour thoroughly with the maple syrup and coconut oil. This ensures even distribution of moisture and sweetness, resulting in a more cohesive and flavorful cookie. Additionally, when flattening the scooped portions on the baking sheet, press gently to maintain a uniform thickness, which helps them bake evenly.

• shredded coconut - Substitute with shredded almonds: Shredded almonds provide a similar texture and nutty flavor, making them a good alternative to shredded coconut.

• almond flour - Substitute with oat flour: Oat flour has a mild flavor and similar consistency, making it a suitable replacement for almond flour in this recipe.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative to maple syrup.

• coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar fat content, making it a suitable replacement for coconut oil.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a unique twist to the recipe.

• vegan ice cream - Substitute with frozen banana puree: Frozen banana puree offers a creamy texture and natural sweetness, making it a healthy and delicious alternative to vegan ice cream.

• Ensure your coconut macaroon ice cream sandwiches are completely cooled before storing. This prevents condensation and keeps them from becoming soggy.
• Wrap each sandwich individually in parchment paper or wax paper. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped sandwiches in an airtight container or a freezer-safe bag. Squeeze out as much air as possible to avoid freezer burn.
• Label the container or bag with the date. These desserts can be stored in the freezer for up to 2 months.
• When ready to enjoy, let the sandwiches sit at room temperature for about 5-10 minutes to soften slightly for the perfect bite.
• For a quicker option, you can also store the sandwiches in the refrigerator for up to 1 week. This keeps the vegan ice cream from becoming too hard.
• If you prefer a firmer texture, place the sandwiches on a baking sheet lined with parchment paper and freeze them for 1 hour before transferring them to a container. This pre-freezing step helps them hold their shape better.
• Avoid stacking the sandwiches directly on top of each other. Use layers of parchment paper between them if necessary to prevent sticking and maintain their form.
• For an extra touch of flavor, consider rolling the edges of the ice cream sandwiches in shredded coconut or chopped nuts before freezing. This adds a delightful crunch and visual appeal.
• If you find the macaroons becoming too soft after storing, you can briefly re-bake them in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Let them cool completely before reassembling the sandwiches.

• Preheat your oven to 350°F (175°C). Place the coconut macaroon ice cream sandwiches on a baking sheet lined with parchment paper. Bake for about 5 minutes, just until the macaroons are slightly warm and the ice cream is soft but not melted.

• Alternatively, use a microwave. Place the ice cream sandwiches on a microwave-safe plate. Microwave on low power for 10-15 seconds. Check frequently to ensure the ice cream doesn't melt too much.

• For a quick fix, use a toaster oven. Set it to a low temperature, around 300°F (150°C). Place the sandwiches on a tray and heat for 3-5 minutes, just until the macaroons are slightly warm.

• If you prefer a more controlled method, use a double boiler. Place the ice cream sandwiches in a heatproof dish and set it over a pot of simmering water. Heat gently, checking frequently to ensure the ice cream doesn't melt too much.

• For a no-heat option, let the ice cream sandwiches sit at room temperature for about 10-15 minutes. This will soften the macaroons and the ice cream just enough to enjoy without compromising the texture.

• Oven: Used to bake the macaroons until they are golden brown.

• Mixing bowl: Essential for combining the shredded coconut, almond flour, maple syrup, melted coconut oil, and vanilla extract.

• Baking sheet: Holds the macaroon portions while they bake in the oven.

• Parchment paper: Prevents the macaroons from sticking to the baking sheet.

• Tablespoon: Measures out the portions of the macaroon mixture for uniform size.

• Spatula: Helps to flatten the macaroon portions slightly before baking.

• Cooling rack: Allows the baked macaroons to cool completely before assembling the sandwiches.

• Ice cream scoop: Used to place a scoop of vegan ice cream between two macaroons.

• Freezer: Freezes the assembled ice cream sandwiches for at least 1 hour before serving.

Prepare ingredients ahead: Measure and mix the shredded coconut, almond flour, maple syrup, coconut oil, and vanilla extract the night before to save time.

Use a cookie scoop: A cookie scoop ensures uniform macaroons and speeds up the portioning process.

Pre-scoop ice cream: Pre-scoop the vegan ice cream onto a parchment-lined tray and freeze. This makes assembling the sandwiches quicker.

Batch bake: Bake multiple trays of macaroons at once if your oven allows, reducing overall baking time.

Quick cool down: Place the baked macaroons in the fridge to cool faster before assembling.