Coconut and ube ice cream sandwiches

Coconut and ube icecream sandwich

One of my dads favorite deserts was Ube halaya, purple yam boiled, grated and mashed and cooked in condensed or coconut milk with butter until a thick paste. I haven’t been able to find any purple yams in my vicinity, but I found ube ice cream:)

Coconut macaroon and ube icecream sandwich

I thought I could make ice cream sandwiches, but what kind of cake or cookie should I use, I wanted to use a typical Filipino cookie. After googling I decided to make something a little closer to home(Norway) and used a recipe for a cookie typical around Christmas time here, coconut macaroon.

16 cookies

4 egg whites
200 g sugar
1 teaspoon vanilla extract
200 g desiccated coconut
Pinipig for decoration (Pinipig are immature grains of glutinous rice pounded until flat before being toasted)

Preheat oven to 180 ° C.
Whisk egg whites lightly together in a saucepan. Add sugar, vanilla extract and dedicated coconut.
Set the pan over medium heat and stir with a wooden spoon, make sure the mixture do not stick and burn. When the mass has the consistency of thick rice porridge is the complete, approximately 10 minutes.Coconut macaroon

I divided the dough into 16 equal parts and rolled them into balls, rolled the balls in pinipig then placed them on a baking paper lind tray and pressed them down a bit so they were 1 cm thick.
Bake them in the middle of oven for about 15 minutes or until golden. Cool on a rack.

Place a scoop of ice cream between to macaroons and enjoy:)

One Comment Add yours

  1. pamkellstrom says:

    Very creative & yummy!

    Like

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