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Mocha Coconut Caramel Ice Cream Sandwiches
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins

These Mocha Coconut Caramel Ice Cream Sandwiches begin with mocha coconut chocolate chip cookies (dipped in chocolate and sprinkled with coconut) and end with creamy caramel ice cream sandwiched in the middle. It's the dream team. 

Course: Dessert
Cuisine: American
Keyword: Mocha Coconut Ice Cream Sandwiches
Servings: 6 Sandwiches (about)
Author: Michelle
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 Tbsp brewed coffee (strong; at room temperature)
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp espresso powder (alternatively, you could use instant coffee granules)
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded coconut
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup coconut
  • Caramel Ice Cream
  1. Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in egg. 

  2. Add in vanilla extract, brewed coffee and salt. Mix until combined. 

  3. In a separate bowl, mix flour, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
  4. Once combined, add in the chocolate chips and coconut; mix.
  5. Chill the dough for 20-30 minutes, just to firm it up slightly. (Because I'm impatient, I typically scoop the dough onto trays and pop them into the freezer for about 5 minutes instead).
  6. Preheat the oven to 350 degrees and grease a cookie sheet.
  7. With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart (the dough makes about 12 large cookies).
  8. Bake for 14-15 minutes, or until the cookies are slightly golden brown. Allow cookies to cool.

  9. Once the cookies have cooled, melt the chocolate chips in the microwave in 30-second increments on 50% power, stirring after each hit in the microwave.
  10. Dip 6 cookies into the melted milk chocolate about halfway.* Lay each cookie down on parchment paper and sprinkle with coconut. Allow chocolate to cool, about 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
  11. Fill the remaining 6 with 1-2 scoops of ice cream and top with the 6 chocolate dipped cookies.

  12. Enjoy! Freeze leftovers.
Recipe Notes

*If you want to dip all cookies into the melted chocolate, you will probably need to double the amount of melted chocolate.