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Servings Per Recipe: 4
Amount Per Serving
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Preheat the oven to 180 degrees.
Combine the flour, bicarb and salt in a small bowl.
Beat together the butter, sugars, vanilla, cardamom and 150g of coconut in a larger bowl, until light and fluffy. Mix in the egg.
Slowly add the flour mixture, mixing until smooth.
Drop the batter by generous, rounded tablespoonfuls onto a lined baking tray. Flatten slightly with the back of a spoon.
Bake until golden- about 8-9 minutes. Cool completely and resist the temptation to eat them all.
Fill two cookies with a scoop of ice cream, squashing and shaping with a kitchen knife to form smooth sandwiches. Roll the ice cream part of the sandwich in the remaining coconut. Serve immediately or return to the freezer. The sandwiches will keep quite happily for a few days in the freezer, but may need a little thawing time before serving.
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