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Lemon Macaroon Ice Cream Sandwiches


  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes

Ingredients

  • 3 large egg whites
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 14-ounce package sweetened shredded coconut
  • Vanilla ice cream, or flavor of your choice

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine the egg whites, sugar, salt, lemon juice, and lemon zest.
  3. Using an electric mixer, mix for about 2 minutes until mixture is combined.
  4. Gently fold in the shredded coconut.
  5. Line a large baking sheet with parchment paper and scoop heaping tablespoons of coconut mixture about 1 inch apart on the baking sheet. With your hand, flatten eat scoop into a 2 inch disk.
  6. Bake for about 25 minutes, or until macaroons are golden brown on the edges. Let cool completely on a wire rack.
  7. Once macaroons are completely cooled, soften vanilla ice cream and sandwich ice cream in between two macaroons. Place back into the freezer for about 20 minutes and enjoy.

Nutrition

  • Serving Size: 8
  • Calories: 299
  • Sugar: 33
  • Sodium: 206
  • Fat: 15
  • Saturated Fat: 14
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 3
  • Cholesterol: 4