Name: Chocolate Cookie & Coconut Ice Cream Sandwich
Prep time: 20 min
Cook time: 12 min
Total time: 3 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips (optional); 1.5 quarts coconut ice cream (store-bought or homemade)

Why You’ll Love This Recipe

This recipe takes a simple concept and elevates it with bold flavors and luscious texture. The chocolate cookies are soft and chewy, making them the perfect vessel for the smooth, coconut-filled center. It’s easy to prepare, freezer-friendly, and incredibly satisfying. Whether you love chocolate, coconut, or both, these sandwiches deliver a gourmet dessert experience without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips (optional)
Coconut ice cream (store-bought or homemade)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips if using.
Scoop dough onto the baking sheet using a tablespoon or cookie scoop, spacing them 2 inches apart. Flatten slightly.
Bake for 10–12 minutes, until the edges are set and the centers look slightly underbaked. Cool completely on a wire rack.
Match cookies in pairs by size. Soften coconut ice cream for about 10 minutes, then scoop and spread onto the flat side of one cookie.
Top with the second cookie and press gently. Smooth the edges and place on a tray.
Freeze for at least 2 hours before serving to allow them to set.

Servings and timing

This recipe makes about 8–10 ice cream sandwiches.
Prep time: 20 minutes
Bake time: 10–12 minutes
Assembly time: 10 minutes
Freezing time: 2 hours
Total time: About 3 hours

Variations

Roll the edges of the sandwiches in shredded coconut for added flavor and texture.
Use dark chocolate or white chocolate chips in the cookie dough for a twist.
Add a teaspoon of espresso powder to the dough to deepen the chocolate flavor.
Make mini sandwiches using smaller cookies for bite-sized treats.
Try adding a spoonful of caramel or chocolate ganache between the cookies and ice cream for extra indulgence.

Storage/Reheating

Wrap each sandwich individually in parchment paper or plastic wrap and store in an airtight container in the freezer. They will keep well for up to 2 weeks. No reheating needed—just let them sit at room temperature for 2–3 minutes before serving if they’re too firm.

FAQs

Can I use store-bought chocolate cookies?

Yes, but soft-baked or chewy cookies work best to avoid crumbling during assembly and eating.

What’s the best coconut ice cream to use?

A creamy, full-fat coconut ice cream (dairy or non-dairy) gives the best flavor and texture. Look for one with real coconut pieces if you want added texture.

How do I prevent the cookies from getting too hard?

Avoid overbaking and use a soft, chewy cookie recipe. Slightly underbaked cookies work best for freezing.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and non-dairy coconut ice cream to make it completely dairy-free.

Can I use toasted coconut?

Yes! Toasted coconut can be rolled around the edges of the sandwich or mixed into the ice cream for extra crunch and flavor.

How do I get a clean cut when slicing sandwiches?

Use a sharp knife dipped in hot water and wipe it between each slice for clean edges.

Can I assemble these ahead of time?

Absolutely. They store well in the freezer, making them great for preparing a day or two in advance.

Can I add extra coconut flavor to the cookies?

Yes, mix shredded coconut into the cookie dough or add a drop of coconut extract for a tropical boost.

How long should I freeze the sandwiches before serving?

At least 2 hours is ideal for the ice cream to firm up and the sandwich to hold together well.

Can I use a cookie cutter to shape the cookies?

Yes, especially if you want uniform, round cookies. Just cut them before baking and adjust the bake time if needed.

Conclusion

Chocolate Cookie & Coconut Ice Cream Sandwiches are a decadent, tropical twist on a classic dessert. With rich, chewy chocolate cookies and creamy coconut ice cream, they’re a flavor-packed treat that feels both indulgent and refreshing. Easy to make, fun to customize, and perfect for storing ahead, these sandwiches are sure to be a crowd-pleaser from the first bite to the last.

Chocolate Cookie & Coconut Ice Cream Sandwich