Coconut macaroon ice cream sandwiches
Coconut macaroons are a great alternative to the usual cookies for these ice cream sandwiches. Use an ice cream with a high cream percentage (such as Green & Black’s or Häagen-Dazs) as it won’t melt too quickly.
- 4 egg whites
- 225g golden caster sugar
- 1 tsp vanilla extract
- 2 tbsp ground almonds
- 2 tbsp plain flour
- 2 limeszested
- 200g shredded sweetened coconut
- for sandwiching strawberry ice cream or strawberries
Nutrition: per serving
- kcal285
- fat15.8g
- saturates9.4g
- carbs33.4g
- fibre2.2g
- protein4.4g
- salt0.14g
Method
step 1
Heat the oven to 150c/fan 130c/gas 2. Whisk the egg whites to soft peaks using electric beaters. Slowly add the sugar and vanilla and whisk until combined, then fold in the almonds, flour, lime zest and most of the coconut. Spoon 1½ tbsp-sized dollops of the batter onto a baking sheet lined with baking paper and spread out. Sprinkle with a pinch of extra coconut and bake for 15 minutes. Remove and cool on the sheet then transfer to a wire rack. If the ice cream is not soft enough to spread, microwave for 30 seconds. Spread a layer on a macaroon then top with slivers of strawberry and another macaroon. Freeze for at least 30 minutes.
