4 cups (1 L) rum-and-raisin ice cream
Oatmeal Coconut Thins:
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) packed brown sugar
3/4 cup (175 mL) all-purpose flour
2/3 cup (150 mL) quick-cooking rolled oats
1/2 cup (125 mL) shredded sweetened coconut
1/2 tsp (2 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
On large rimmed baking sheet, toast coconut in 350°F (180°C) oven until golden, about 8 minutes; let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Oatmeal Coconut Thins: Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter and granulated and brown sugars until light; beat in egg. In separate bowl, whisk together flour, oats, coconut, baking powder, baking soda and salt. Add all at once to butter mixture; stir until blended.
Drop by rounded tablespoonfuls (15 mL), about 4 inches (10 cm) apart, onto prepared pans; flatten slightly. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 2 days or freeze for up to 2 weeks.)
Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge. Roll edge of ice cream in coconut. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)
Source: Canadian Living Magazine, August 2009