Coconut macaroon ice cream sandwiches

**Errata** Thu Mar 08, 2012 10:12 am

Coconut macaroon ice cream sandwiches

Ingredients
For the macaroons
2 egg whites
110 g caster sugar
160 g desiccatedcoconut
ice cream, to serve

For the coconut ice cream
290ml/½ pint milk
85g/3oz caster sugar
290ml/½ pint double cream
1 coconut, flesh only, cut into small pieces
2 tbsp vodka
1 bunch fresh mint, finely chopped

Method

For the cocnut ice cream
Preparation method

1.Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.

2.Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint.

3.Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.

4.Serve once the ice cream is frozen

For the macroons.
1. Preheat the oven to 160C/140C fan/gas 3. Place the egg whites, sugar and coconut in a bowl and mix to combine.

2. Line a few baking trays with non-stick baking paper. Place an egg ring on the tray and fill with 2 tablespoons of the mixture. Press with the back of a spoon to flatten and remove egg ring. Repeat with the remaining mixture.

3. Bake the macaroons for 10–12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macaroons together with your choice of ice-cream.