J&J Snack Foods Hawaiian Mocha
Ice Cream Sandwiches
Aloha, taste buds! Mocha Ice Cream Sandwiches
are made with rich and creamy mocha ice cream
nestled between two freshly baked Hawaiian
Macadamia White Chunk Cookies rolled in toasted
coconut for additional tropical flavor. Indulgence
has never tasted so good!
6 scoops (1/2cup each)
mocha ice cream
1 cup sweetened coconut
flakes, toasted
1. Let the ice cream soften at room temperature
until a spreadable consistency, about 5 minutes.
2. Spread coconut in a shallow dish.
3. Place 6 cookies on a baking sheet. Place a scoop
of ice cream in the center of a cookie. Press down
on the ice cream with the scoop, pushing it out
to the edges. Top with another cookie, pressing
together to form a sandwich. With a butter knife,
smooth the ice cream around the edges.
4. Roll the ice-cream edge of the sandwich in the
toasted coconut and place on the baking sheet.
Repeat with remaining cookies. Freeze until just
set, about 10 minutes, before serving. Or, wrap
tightly in plastic and keep frozen until ready to
serve. Makes 6 servings.
1 dozen Kirkland Signature
Double Nut White
Chunk Cookies
DESSERTS
FROM THE MEMBER’S KITCHEN
Debra’s Lilikoi Shortbread Cookies
The winning recipe in a local contest is a
distinctive shortbread cookie infused with lilikoi
(passion fruit) flavoring. The winning baker,
Debra Godwin, adapted a basic shortbread
recipe, adding oat flour for a healthy touch—
“to counter the butter and sugar”—and to give
the cookie a nutty texture and appearance.
1 cup butter, softened 2 cups flour
1cupconfectioners’sugar 1/2cupoatflour(3/4cup
21/2 tablespoons lilikoi rolled oats ground in
(passionfruit)juiceor afoodprocessor)
orangejuiceconcentrate 1/4teaspoonsalt
1. Preheat oven to 325°F. Beat butter and sugar
2-3 minutes, until creamy. Beat in lilikoi juice.
Add flours and salt slowly while mixer is running.
Cover and refrigerate 1 hour, or until firm.
2. Working with half the dough at a time (keep
the other half chilled), roll out on a lightly floured
surface to 1/4-inch thickness. Cut with 2-inch
cookie cutter. Place on ungreased cookie sheets
and bake 12-14 minutes, or until edges are
lightly browned. Makes 2 dozen.
Tip: Make cookies sparkle by giving the edges
a gold trim courtesy of a product called Luster
Dust, available at gourmet kitchen stores.
