INGREDIENTS

INSTRUCTIONS

Cookies:  Position your baking rack in the top third of the oven and
another on the bottom third of the oven. Preheat to 350 degrees. Lightly
butter 2 large cookie sheets. In a medium bowl, using a wire wisk, stir
together the flour, baking powder and salt until throughly blended. In a
large bowl, using a hand-held mixer set at medium speed, beat the butter
for 30 seconds, until creamy.  Add the sugar and continue beating for 2 to
3 minutes, until the mixture is light in texture and color. Scrape down the
side of the bowl with a rubber spatula. Beat in the egg until well blended.
Beat in the cream and vanilla. At low speed, beat in the flour mixture in
two additions, scraping down the side of the bowl after each addition.
Using a wooden spoon, stir in the coconut.  The dough will be stiff. Drop
by heaping measuring tablespoons onto the prepared baking sheets, leaving 3
inches between the cookies.  With lightly moistened finger-tips, gently
press each mound of dough into a 2-1/2 inch round. Bake the cookies for 9
to 11 minutes, until the edges are very lightly browned but the center are
still soft; switch the positions of the baking sheets halfway through the
baking time for even browning.  Do not overbake (You should have a total of
20 cookies.) Cool the cookies on the baking sheets on wire racks for 1 to 2
minutes.  Using a metal spatula, transfer the cookies to wire racks to cool
completely. (The cookies can be stored in an airtight container at room
temperature for up to 3 days.) Assemble the sandwiches: Spread 1/2 cup of
the ice cream over the bottom of one cookie and cover with another cookie,
right side up. Wrap in plastic wrap and place in the freezer. Repeat with
the remaining cookie and ice cream. Freeze the sandwiches for at least 2
hours, or until firm. Recipe By
: Chocolatier, Volume 12, Issue 2
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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