Coconut Pineapple Sorbet Sandwiches

Ingredients

  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, spooned and leveled
  • 7 ounces sweetened shredded coconut, 2 2/3 cups, loosely packed
  • for sorbet:
  • 1/2 pineapple, peeled and cored (2 cups pineapple chunks)
  • 8 tablespoons granulated sugar
  • 1/2 cup water

Instructions

For the Cookies:

  1. With an electric mixer, beat butter, sugar, and salt until smooth. Mix in flour, then coconut, beating until a dough forms. Transfer to a piece of waxed paper; pat into a rectangular log, about 3 inches wide and 6 inches long. Wrap with waxed paper; freeze until firm, about 30 minutes.
  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough crosswise 1/4 inch thick (you should have 24 slices); arrange slices on two baking sheets.
  3. Bake until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (watch closely toward end of cooking time to avoid overbrowning). Cool completely on sheets.
  4. Dividing evenly, spread sorbet on flat side of half the cookies; sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours.

For the Sorbet:

  1. Cut the pineapple into chunks and puree in a blender with granulated sugar and water. Mix until smooth.
  2. Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions. If you are making the sandwiches you can spread the soft sorbet onto the cookies right away- otherwise freeze overnight for a more firm sorbet.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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