Coconut Macaroon And Lemon Ice Cream Sandwiches Recipes

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

Steps:

• Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
• Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
• Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
• Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
• To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

COCONUT-MACAROON AND LEMON ICE CREAM SANDWICHES

Steps:

• Bring cream, 1/2 cup sugar, and zest to a simmer in a heavy medium saucepan over medium heat, stirring until sugar is dissolved.
• Whisk together yolks and remaining cup sugar in a bowl, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard is thickened slightly and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain thourough a fine-mesh sieve into a metal bowl and quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
• Churn mixture in an ice cream maker until partially frozen, 15 to 20 minutes, then, still churning, add lemon juice in a slow stream and continue to churn until frozen, about 10 minutes.
• While ice cream is churning, line bottom of a 13- by 9-inch baking pan with parchment paper and chill in freezer.
• Spread ice cream evenly in pan, then freeze, uncovered, until firm, at least 2 hours.
• Preheat oven to 325°F with racks in upper and lower thirds. Lightly butter 2 large baking sheets, then line with parchment. Butter and flour parchment, knocking off excess flour.
• Stir together egg whites, sugar, vanilla, and salt in a bowl, then stir in coconut.
• Spread level tablespoons of coconut mixture into 3-inch rounds, 1 inch apart, on parchment-lined sheets.
• Bake macaroons, switching position of sheets halfway thourough baking, until golden in spots and around edges, 20 to 30 minutes.
• Cool on sheets on racks until firm, about 10 minutes, then remove from parchment with a metal spatula and cool completely, upside down, directly on racks.
• Using 3-inch cutter, cut out 9 rounds from ice cream, and, lifting with metal spatula, sandwich ice cream between macaroons. Freeze until ice cream is firm again, at least 1 hour. (You may have to assemble sandwiches in stages if ice cream gets too soft.) Once firm, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

LEMON MACAROON CHICKS

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
• Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
• Meanwhile, cut the jelly beans in half lengthwise and set aside.
• Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
• Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

COCONUT MACAROON AND MANGO BOMBE

Steps:

• In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again. Once you've got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
• Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
• Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it. Place a plate over the bowl, invert it and unmold the bombe. Serve immediately, garnished with more mango cubes.

COCONUT MACAROON SANDWICHES WITH LIME CURD

Steps:

• Make Macaroons:
• Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
• Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
• Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
• Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
• Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
• Make Lime Curd:
• Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
• Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
• Assemble Cookies:
• Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
• Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.

LEMONY COCONUT MACAROONS

Steps:

• Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)

Steps:

• Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
• Beat egg yolks well; add syrup slowly, beating eggs during addition.
• Cook for 5 min.
• in double boiler.
• Remove from heat and beat well.
• Add the 1 c.
• macaroons and cool.
• Whip the cream and fold into cooled egg mixture.
• Fold in vanilla.
• Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
• Freeze overnight.
• Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.

SUGAR COOKIE MACAROON SANDWICHES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat cookie mix, butter, coconut and egg with electric mixer on medium speed until soft dough forms. Shape dough into 48 (1-inch) balls. On cookie sheets, place balls 2 inches apart; flatten slightly.
• Bake 12 minutes or until bottoms are golden. Cool 5 minutes. Remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds; stir. Microwave 30 seconds longer, stirring every 15 seconds, until chocolate can be stirred smooth. For each sandwich cookie, spread about 1 teaspoon chocolate mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until chocolate is set.