Description
Delightful and refreshing matcha coconut ice cream sandwiches perfect for a warm day.
Ingredients
Scale
- 1 cup coconut milk
- 1/2 cup sugar
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened shredded coconut
- 1/4 cup butter, softened
- 1 egg
Instructions
- In a bowl, whisk together coconut milk, sugar, matcha powder, vanilla extract, and salt until well combined.
- In another bowl, mix flour, baking powder, and shredded coconut.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add the egg to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool completely before assembling the sandwiches with the matcha coconut ice cream.
Notes
- For a vegan version, substitute the egg with a flax egg.
- Store any leftover ice cream sandwiches in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Matcha, Coconut, Ice Cream, Sandwiches, Dessert