then rolled in toasted sweetened coconut flakes.
If you are having a party and want to serve this dessert, you can make the dough a few days ahead of time and store it in the frig. Then just slice and bake them when you're ready. Or, you can build your ice cream sandwiches and store them in your freezer. You can even keep a roll of dough in your freezer for unexpected guests!
1 cup butter
3/4 cup sugar
2 cups flour
1 cup unsweetened shredded coconut
2 pints Haagen Dazs coconut pineapple ice cream
1/2 cup sweetened shredded coconut, toasted
Preheat oven to 300 degrees. Cream butter and sugar. Add flour a little at a time and beat until well blended. Stir in unsweetened coconut.
Cut a large sheet of plastic wrap and place on counter. Place dough in the middle of the plastic wrap. Form into a 2 1/2-inch diameter log. Wrap dough and chill in refrigerator for 3 hours or overnight.
Cut into 1/4-inch slices and place on parchment lined cookie sheet an inch apart. Bake for 20 minutes or until edges turn golden brown. Cool cookies on a wire rack.
Take a cookie and place a scoop of ice cream on the bottom side. Take another cookie and place on top of ice cream. Press gently to form a sandwich. Roll edges in the toasted sweetened coconut. Store in freezer.
Recipe by Gale