Coconut-Ginger Sorbet-Wiches

coconut-ginger-sorbet-wiches Quentin Bacon


  • 1/4 cup coconut chips, toasted
  • 8 thin ginger cookies (such as Anna's)
  • 4 ounces coconut sorbet


1. Place toasted coconut on a plate. Arrange 4 cookies top sides down on a work surface, and, using a 1-ounce ice cream scoop, top each cookie with 1 scoop sorbet. Top sorbet with remaining cookies, and press down gently until sorbet covers cookie. Roll sides with toasted coconut, pressing gently to adhere.

2. Place cookies on a baking sheet, and freeze about 10 minutes or until firm; serve.

    Prep: 20 minutes; Freeze: 10 minutes.
  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 137
Fat per serving: 6g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 19g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 100mg
Calcium per serving: 12mg

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