Coconut Pineapple Sorbet Sandwiches

Coconut Pineapple Sorbet Sandwiches -

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Like many of our country, spring is full force here in New York. Last week, we had a few days where temperatures hit the 70s and New Yorkers were proudly sporting their slippers and robes. It is amazing how quickly we are ready to throw our coats and baggy embrace the sun. The other true sign that summer is on its way is the sound of Mr. Softee truck roaming around the block. As I have seen countless people happy devouring their gentle swirling serve with a chocolate shell, I knew it was time to make a frozen treat.

And of course, when it comes to ice cream all respect, my tried and true "The Perfect Scoop" by David Lebovitz was the first place I went to for inspiration recipe . I wanted to make sandwiches to ice cream, but nothing too heavy. (I just finished a piece of pie cinnamon bun.) I also wanted to really embrace the warm weather imagining that I'm on vacation with a frosty pina colada in hand. Coconut cookies crunchy resulting gently pineapple sorbet sandwich inside.

The dough for these cookies is simple to throw together and formed into a log, frozen for half an hour and trenches. Cookies bake quickly and before you know you have it- drops bone fruity sorbet all about yourself. You can easily in any ice cream or sorbet filling like cookies go with a lot. I think they would be well with the chocolate ice cream, caramel, mango sorbet etc. I stashed one of these in the back of my freezer and even loved yesterday when it was cold again. (Wah!) Enjoy :)

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Coconut Pineapple Sorbet Sandwiches

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup sugar
• ¼ teaspoon salt
• ¾ cup all-purpose flour, harvested and graded
• 7 ounces sweetened shredded coconut (2⅔ cups lightly packed)
• sorbet:
• ½ pineapple, peeled and cored (2 cups pineapple chunks)
• 8 tablespoons granulated sugar
• ½ cup water

Instructions

For the cookies:

1. With an electric mixer, beat butter, sugar and salt until smooth. Mix flour and coconut, beating until a paste. Transfer to a piece of wax paper; pat into a rectangular log about 3 inches wide and 6 inches long. Wrap in waxed paper; freeze until firm, about 30 minutes.
2. Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough through ¼ inch thick (you should have 24 slices); arrange slices on two baking trays.
3. Cook until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (look closely toward the end of cooking time to prevent too brown). Cool completely on sheets
4. Dividing evenly, spread sorbet on the flat side of half the cookies. Sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours

For Sorbet :.

1. Cut the pineapple into chunks and puree in a blender with the granulated sugar and water. Blend until smooth.
2. Cool the pineapple mixture in the refrigerator for at least an hour. Freeze in your ice cream machine according to the manufacturer's instructions. If you make sandwiches you can spread the sweet sherbet freeze on cookie law otherwise distant night for a firmer sorbet.

Nutrition Facts

Portion: is 12

3.5.3208

Cookie recipe Martha Stewart
Sorbet recipe from The Perfect Scoop by David Lebovitz

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