coconut macaroon ice cream sandwiches with roast strawberry sauce
prep time 30 minutes. cooking time 1 hour 15 minutes. freezing time 4 hours
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cookie cutter
- Kitchen scale
- Oven
- Baking dish
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Paring knife
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 750g strawberries, washed and hulled
- 170g caster sugar
- 125mL water
- 1 vanilla bean, split and scraped
- 4 extra large egg whites
- 230g caster sugar
- 270g shredded coconut, lightly toasted
- 2.5L Bulla Strawberry Ice Cream, softened
- fresh strawberries
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