Coconut Chocolate Chip Ice Cream Sandwiches

Directions

1. Cookies: Position your baking rack in the top third of the oven and another on the bottom third of the oven. Preheat to 350 degrees. Lightly butter 2 large cookie sheets. In a medium bowl, using a wire wisk, stir together the flour, baking pwdr and salt till throughly blended. In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds, till creamy. Add in the sugar and continue beating for 2 to 3 min, till the mix is light in texture and color. Scrape down the side of the bowl with a rubber spatula. Beat in the egg till well blended.
2. Beat in the cream and vanilla. At low speed, beat in the flour mix in two additions, scraping down the side of the bowl after each addition.
3. Using a wooden spoon, stir in the coconut. The dough will be stiff. Drop by heaping measuring Tbsp. onto the prepared baking sheets, leaving 3 inches between the cookies. With lightly moistened finger-tips, gently press each mound of dough into a 2-1/2 inch round. Bake the cookies for 9 to 11 min, till the edges are very lightly browned but the center are still soft; switch the positions of the baking sheets halfway through the baking time for even browning. Don't overbake (You should have a total of 20 cookies.) Cold the cookies on the baking sheets on wire racks for 1 to 2 min. Using a metal spatula, transfer the cookies to wire racks to cold completely. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Assemble the sandwiches: Spread 1/2 c. of the ice cream over the bottom of one cookie and cover with another cookie, right side up. Wrap in plastic wrap and place in the freezer. Repeat with the remaining cookie and ice cream. Freeze the sandwiches for at least 2 hrs, or possibly till hard.
4. Chocolatier, Volume 12, Issue 2Assembly Ingredients: