Fine Cooking

Servings:10

这是我用于冰淇淋三明治的巧克力曲奇。我还没有发现冰淇淋味与冰淇淋的配对不佳。冰淇淋中的烤椰子烤椰子可提供椰子味，而不会使椰子味太甜，而在饼干的外面烤甜的椰子则可以使所有椰子爱好者都喜欢的味道愉悦。

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准备

Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the coconut and mix on low speed until combined. (Alternatively, combine the ice cream and coconut in a large bowl using a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Position a rack in the center of the oven, and heat the oven to 350°F. Line two large rimmed baking sheets with parchment; set aside. Melt the butter and chocolate in a double boiler over gently simmering water. Stir to combine. Let cool to room temperature.
将面粉和发酵粉过滤到一张羊皮纸上。加盐。
在装有搅拌附件的立式搅拌机的碗中，将鸡蛋，糖和香草搅打至浓稠。在低速时，将冷却的巧克力混合物混合。加入面粉混合物，搅拌直至合并。让面糊休息5分钟。
Scoop heaping tablespoons of dough (about 1-1/4 inches in diameter), and place them at least 2 inches apart on the prepared baking sheets. Bake for 5 minutes. If the cookies are still domed and not flattened, press gently with the bottom of a measuring cup or with your fingers. Bake about 5 minutes more. When done, they will look set and no longer shiny on top. Let cool, then lift off the baking sheets with a spatula.
Put the toasted coconut in a small bowl. Place 10 of the cookies, bottom side up, on a baking sheet. Place a large scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the cookies together. Roll the edges of the sandwiches in the coconut. Freeze until ready to serve.

(2 ratings) Read Reviews

user-458129|07/08/2019

南希凡... same issue here. The cookies were puddles even though I followed the instructions exactly. I will make again and add more flour.
南希凡|2019年5月26日

First of all, the ice cream is wonderful! I used chopped maraschino cherries since we're not fond of coconut. I had to alter the cookie recipe, though. Followed directions and after 5 minutes sitting, the dough still poured like cake batter. A 30 minute chill did not help. So I added more flour, 1/4 cup at a time, until I had added an additional cup (1-1/4C total). After an hour in the frig, the dough was scoopable and I formed the cookies and baked the first sheet as directed, flattening half way through. Result was 2in. round cookies that were tasty, but made rather small sandwiches. For the remaining dough, I scooped out the cookies, chilled the mounds for about 30 minutes, flattened them to about 3 in. rounds, and then baked. They were set but still nice and fudgy after only 8 minutes. Not sure why I was unable to replicate Emily's results. I'm not a novice baker and have probably baked thousands of cookies in the last 50 years, but if anyone encounters the same problem I did, the changes I made do work.