These cool macaron ice cream sandwiches offer a frozen treat that will make everyone forget about the ice cream truck. No need to shell out cash when you can just grab one of these orange cream dreams out of the freezer.
- 2 large egg whites
- ½ cup granulated sugar
- 2 teaspoons orange zest
- 1 teaspoon orange juice
- ⅛ teaspoon salt
- 1 14-ounce bag shredded coconut
- 8 large scoops vanilla ice cream (about 3 cups)
Preheat oven to 375° F. In a large bowl, beat together the egg whites, sugar, orange zest and juice, and salt. Beat for about 2 minutes and then carefully fold in the shredded coconut.
Line a large baking sheet with parchment paper and scoop heaping tablespoons of coconut mixture about 1 inch apart onto the baking sheet. With your hand, flatten each scoop into a 2-inch disk.
Bake for about 25 minutes, or until macarons are golden brown on the edges. Let cool completely on a wire rack.
Once macarons are completely cooled, soften the vanilla ice cream and sandwich it between two macarons. Place back into the freezer for about 20 minutes and enjoy.
Nutrition Analysis: 500 cal, 31 g fat, 75 mg chol, 240 mg sodium, 54 g carbs, 2 g fiber, 51 g sugar, 6 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.