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:)
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.
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.
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:)