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Mocha Ice Cream Sandwiches With Macadamia Nut Hawaiian Vintage Chocolate Chunk Cookies

  • Yield: 6 servings


  • To assemble the ice cream sandwiches:
  • 6 scoops Mocha Ice Cream
  • 1 cup toasted sweetened coconut flakes
  • 1 dozen Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies


  • Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
  • In a shallow dish, spread the toasted coconut.
  • Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)