Coconut-chocolate chip ice cream sandwiches
The spicy gingersnap cookies are filled with frozen yogurt, then rolled in coconut and chocolate chips—a match made in heaven.
Sweetened coconut flakes
⅔ Tbsp, mini chips (2 teaspoons)
Fat free vanilla frozen yogurt
8 cookie(s), reduced-fat
- Combine the coconut and chocolate chips on a sheet of wax paper.
- Place a small baking sheet in freezer. Place 2 measuring tablespoons of the frozen yogurt on 1 cookie. Top with another cookie, gently pressing down. Working quickly, roll the cookie edges in the coconut mixture to coat then transfer to the baking sheet. Repeat with the remaining frozen yogurt, cookies, and coconut mixture to make a total of 4 sandwich cookies. Wrap each filled cookie in plastic wrap and freeze until firm, about 1 hour. Yields 2 sandwiches per serving.
Make several batches and freeze them to have on hand as a fun treat for the kids or a well-deserved afternoon snack for you.