Name: Coconut Macaroon & Mango Ice Cream Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 3 h
Cuisine: Tropical
Ingredients: 5 1/2 cups sweetened shredded coconut; 1 (14-ounce) can sweetened condensed milk; 1 teaspoon vanilla extract; 4 large egg whites; 1/4 teaspoon salt; 1.5 quarts mango ice cream (store-bought or homemade)

Why You’ll Love This Recipe

This recipe is both unique and simple, offering a flavor pairing that feels gourmet with minimal effort. The chewy texture of coconut macaroons contrasts beautifully with the smooth mango ice cream, making every bite memorable. Naturally gluten-free, easy to assemble, and packed with tropical flair, these sandwiches are great for entertaining or enjoying on your own.

Ingredients

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

Sweetened shredded coconut
Sweetened condensed milk
Vanilla extract
Egg whites
Salt
Mango ice cream (store-bought or homemade)

Directions

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, mix sweetened shredded coconut with sweetened condensed milk and vanilla extract until fully combined.
In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites into the coconut mixture until fully incorporated.
Scoop tablespoon-sized mounds onto the prepared baking sheet and flatten slightly to form sandwich-sized rounds.
Bake for 20–25 minutes, or until golden brown around the edges. Allow to cool completely on a wire rack.
Once cooled, pair cookies by size. Soften mango ice cream slightly, then scoop and spread onto one macaroon.
Top with the second macaroon and press gently to form a sandwich.
Place on a tray and freeze for at least 2 hours before serving.

Servings and timing

This recipe yields about 8–10 ice cream sandwiches.
Prep time: 15 minutes
Bake time: 20–25 minutes
Assembly time: 10 minutes
Freezing time: 2 hours
Total time: About 3 hours

Variations

Use passionfruit, pineapple, or coconut ice cream in place of mango for a different tropical twist.
Dip half of each sandwich in melted dark or white chocolate and re-freeze for an elegant finish.
Add lime zest to the macaroon mixture for a citrusy zing.
Use mini macaroons and make bite-sized sandwiches for party platters.
Fold chopped dried mango or candied ginger into the macaroon mixture for extra flavor and texture.

Storage/Reheating

Wrap each sandwich individually in plastic wrap or parchment paper and store in an airtight container in the freezer. They will keep well for up to 2 weeks. No reheating is needed; just let them sit at room temperature for a minute or two before serving if they are too firm.

FAQs

Can I use unsweetened coconut?

Yes, but the texture and sweetness will differ. You may need to adjust the amount of condensed milk slightly to balance it.

What if I can’t find mango ice cream?

You can blend frozen mango with vanilla ice cream in a food processor to create a quick mango-flavored alternative.

How do I keep the macaroons from crumbling?

Make sure they cool completely and handle them gently when assembling. Slightly underbaking helps them stay moist and chewy.

Can I make these dairy-free?

Yes, use dairy-free condensed milk and coconut-based mango ice cream for a dairy-free version.

Do I need to refrigerate the macaroon dough before baking?

No chilling is needed. These macaroons hold their shape well and can go straight into the oven.

How long should I let the ice cream soften before assembling?

Let the ice cream sit out for 10–15 minutes to become spreadable but not melted.

Can I make the macaroons ahead of time?

Yes, bake and store them in an airtight container at room temperature for up to 3 days before assembling.

Are these gluten-free?

Yes, coconut macaroons are naturally gluten-free, but always check your ingredient labels to be sure.

Can I freeze the macaroons alone?

Yes, baked macaroons freeze well on their own. Just defrost at room temperature before assembling.

Can I toast the coconut before baking?

Toasting isn’t necessary, but you can lightly toast half of the coconut for added depth of flavor.

Conclusion

Coconut Macaroon & Mango Ice Cream Sandwiches offer a sunny, tropical twist on the classic frozen treat. With chewy, golden coconut cookies and creamy mango ice cream at the center, they’re perfect for warm-weather indulgence or a flavorful escape any time of year. Easy to make and fun to customize, this dessert is bound to become a freezer favorite.