Toasted Coconut Caramel Ice Cream Sandwiches
Prep time
Bake time
Total time
I have used both unsweetened coconut and sweetened coconut flakes ground fine instaed of actual coconut flour for this recipe. I like the texture that finely ground coconut lends to the cookie.
The recipe below is listed for sweetened flake coconut so I have adjusted the sugar in the recipe to compensate for the added sugar in the coconut.
If you are using unsweetened flakes you may want to increase the sugar by 2 Tbs or leave it as is - I preferred a less sweet cookie so I did not add more sugar.
Serves: 6 Large Sandwiches
  • For the Cookie:
  • Vegan Butter 6 Tablespoons (85g)
  • Granulated Vegan Sugar ½ cup (100g)
  • Plant Milk 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon
  • Coconut Extract 1 teaspoon
  • Almond Extract *optional ¼ teaspoon
  • Egg Replacer 4 teaspoons (*I am using The Plant Based Egg at 9.6g weight)
  • Cornstarch 1 Tablespoon (6g)
  • All Purpose Flour 1 cup (125g)
  • Coconut Flour or fine ground coconut flakes ¾ cup + 2 Tbs (80g)
  • Salt ½ teaspoon
  • Baking Powder 1 teaspoon
  • Baking Soda ¼ teaspoon
  • 1 Pints of Your Favorite Ice Cream- I am using Haagen Das Coconut Caramel Non Dairy
  • 1 Cup Toasted Flake Coconut for garnish
  • Caramel Sauce Recipe:
  • ½ cup Palm Sugar Paste Or Vegan Granulated Sugar is also fine here
  • ½ cup coconut milk (120ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  1. Grind the coconut flakes to a finer consistency in a spice grinder or a food processor.
  2. Combine the room temperature plant milk with the extracts
  3. Sift the flour, baking soda, baking powder, salt, cornstarch and plant based egg together
  4. Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the plant milk 1 Tablespoon at a time while mixing on medium speed.
  5. Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut last.
  6. Scoop with a 2ounce scoop into parchment lined or silicone sheet pans and then flatten the cookies with your hand to the size you want them to be because they barely spread at all in the oven (hands dipped in water will help the batter not stick to you!) , then bake in a preheated 350° F oven for approximately 12-15 minutes or until starting to get golden browned
  7. Cool completely then sandwich with your favorite ice cream and roll them in toasted coconut
  8. To make the optional caramel sauce:
  9. Combine the sugar or palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
  10. Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
  11. Add the salt and vanilla extract and swirl the pan to combine
  12. Pour into a heat proof container to cool completely
Recipe by Gretchen's Vegan Bakery at