These chewy brown sugar and coconut cookies, filled with vanilla ice cream and dipped in a salty chocolate shell, are better (and more impressive!) than any store-bought frozen novelty.
Equipment
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Stand Mixer
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Large Cookie Scoop
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Medium Saucepan
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Silicone Spatula
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Large Bowl
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Measuring Cups
Measuring Spoons
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Whisk
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Medium Bowl
Rimmed Baking Sheet
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Parchment Paper
Ingredients
MAKES 6
COOKIES
¾
cup (packed; 150 g) light brown sugar
½
cup (1 stick) unsalted butter, room temperature
1
large egg
1
tsp. dark rum or vanilla extract
1¼
cups (156 g) all-purpose flour
1
cup sweetened shredded coconut
1
tsp. baking soda
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
pint vanilla or coconut ice cream
CHOCOLATE SHELL
2
cups bittersweet chocolate chips
¼
cup refined coconut oil
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Flaky sea salt
