White Chocolate Macadamia Nut Cookie Ice Cream Sandwiches with Caramel and Toasted Coconut
These White Chocolate Macadamia Nut Cookie Ice Cream Sandwiches with Caramel and Toasted Coconut are over. the. top. amazing. The name is as long as they are good.
Over the weekend I made a bunch of White Chocolate Macadamia Nut Cookies. The next day I thought ... wouldn't these be good with vanilla ice cream, topped with caramel and toasted coconut? Instead of making it in a bowl as an ice cream sundae, why not make them as ice cream sandwiches? Perfect, grab one out of the freezer, eat out of you hand, ice seam sandwiches.
You know I'm all about individual servings! I will be making these this summer for friends at a cookout for sure!
They are sweet and soft, crunchy and creamy ... be carful though ... It's hard to eat just one! They call to me from the freezer.
Start by making the White Chocolate Macadamia Nut Cookies:
I love to mix different ingredients in to my basic Chocolate Chip Cookie dough recipe—and it makes the best White Chocolate Macadamia Nut Cookies. Add white chocolate chips and chopped macadamia nuts, and you have a sophisticated cookie that everyone will enough!
You could stop there. The cookies are great on their own. You could stop. But I didn't. Let's take it to the next level ...
I really thought that caramel would pair nicely with the white chocolate and nuts in the cookie so I decided to swirl a little into the vanilla ice cream that would serve as the filling to the sandwich.
All you have to do is melt caramel and a little bit of water in the microwave, let it cool, and then mix it in with some softened vanilla ice cream. Allow to freeze again and then start an assembly line.
Next, sandwich the caramel-swirled-ice-cream in between two cookies and then roll the edges in toasted coconut. Wrap in plastic wrap and re-freeze until set. Then you can wrap in parchment and tie with cute string.
These are such a great treat to keep in the freezer for yourself or for when guests pop in. Enjoy!
White Chocolate Macadamia Nut Cookies 1/2 cup of butter (1 stick), melted 1/2 cup of sugar 1/2 cup of brown sugar 1 tsp. pure vanilla extract 1 egg 1/2 tsp. salt 1/2 tsp. baking soda 1 1/2 cups of all purpose flour 1/2 cup white chocolate chips 1/2 cup chopped white macadamia nuts
Preheat oven to 350 degrees.
Add melted butter to sugar and brown sugar in a mixing bowl and stir until combines. Add vanilla and egg and mix until combines. Add baking soda and salt, stir. Add flour and stir until everything is combined. Add in macadamia nuts and white chocolate and stir until just combined.
Use a cookie scoop to scoop out dough onto cookie sheet. Place in 350 degree oven for 9 to 10 minutes. Do not over bake. Makes approx. 12 cookies.
You can also scoop out cookies and place in freezer. You can pull out individual pieces of cookie dough and bake straight from freezer. Ice Cream Sandwiches 1 pint vanilla ice cream 1/2 cup melted caramel 1/2 cup toasted sweetened coconut 12 White Chocolate Macadamia Nut Cookies
Toast coconut in a 350 degree oven until lightly brown. Let cool and set aside.
Melt caramel and 2 Tablespoons of water in microwave for one minute. Stir and continue to microwave in 30 second increments until completely melted. Let cool completely.
Take ice cream out of freezer and let defrost for approx. 5 mins. Sccoop into the bowl of an electric mixer and beat on a slow speed with the paddle attachment. Pour cooled caramel into vanilla ice cream and mix until just swirled. Return to ice-cream container and place in freezer for 3 to 4 hours, until set.
Remove ice cream from freezer and scoop (approx. 1/8 to 1/4 a cup) onto the bottom of one cookie. Sandwich with top cookie.
Spin sides of ice cream cookie sandwich in a bowl of the toasted coconut so it sticks to the ice cream sides. Wrap each sandwich in saran wrap and place in freezer overnight.
Wrap in parchment paper and tie with baker's twine before serving.