A Kogel Family Value: Ice cream knows no season.
If your family raised you to limit your frozen treats to the summer months, firstly, my sympathies. Secondly, you better make these cookies soon! Then go ahead, and find that moment in the afternoon, when the sun is still beaming, the clouds are cotton candy, the breeze is warm, and eat an ice cream sandwich like a child who ignores ice cream rules. Hell, have that ice cream sammie for breakfast if you feel so inclined! I won’t tell your parents.
I made these cookies with a certain Hawaii transplant in mind, so coconut was heavy on my brain when scheming this recipe. Said surfer-turned-farmer boy inspired my first use of coconut flour, and it worked perfectly. The cookies were soft and chewy with a faint hint of coconut. As we move into crisper, fall temperatures, these cookies would also pair well with hot chocolate, but again, ice cream is eternal love in my book.
Gluten-Free, Chocolate, Coconut Cookies (for Ice Cream Sandwiches)
1/2 pound organic semi-sweet chocolate chips
3 Tablespoons organic, unsalted butter
1 Tablespoon organic coconut oil
3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 organic, cage-free eggs
3/4 cup organic raw cane sugar
2 teaspoons pure vanilla extract
Pink himalayan sea salt for sprinkling
Organic vanilla bean ice cream
Unsweetened, shredded coconut
Melt the chocolate,butter and coconut oil together over a double boiler. Stir it occasionally until the mixture is completely smooth, then remove it from the heat and set it aside while you prepare the rest of the batter.
In a small bowl, whisk together the coconut flour, baking soda and salt. Set aside.
In the bowl of a standing mixer fitted with the whisk attachment, or using an electric mixer, beat the eggs. Slowly add in the sugar, and beat until the mixture is light in color and the eggs have tripled in volume.
Stir in the vanilla extract, followed by the melted chocolate mixture.
Fold in the flour mixture until well combined.
The dough will be very soft, almost batter-like in texture. Refrigerate the dough for about 30 minutes or until it’s firm enough to scoop.
Preheat the oven to 325° F.
Line a baking sheet with parchment paper and portion the cookies into heaping tablespoons.
Sprinkle each cookie with salt, and bake them for 10-12 minutes, or until their tops are puffed.
Let the cookies cool on the baking sheets for 5 minutes, then move to a rack to cool completely.
Scoop your favorite, all-natural, ice cream onto the flat side of one cookie. Top with a second cookie. Sprinkle the exposed ice cream with shredded coconut, and enjoy!
Here’s to Ice Cream All Year Long!