In addition to the non-fat gingersnaps, I made Coconut Almond White Chocolate Chip Cookies for ice cream sandwiches. I thought the bold flavors of the cookies would pair well with mango ginger, basil and chipotle chocolate ice creams. [Oh by the way, this post is not part of the 'eggstra egg white' series. I've exhausted my egg white recipes for now.]
For these I used the same recipe as in the Cookies!!! post from February. This time, in addition to 1 cups of white chocolate chips, I added 1.5 cups of sweetened flaked coconut and 1 cup toasted sliced almonds [both of which I had on hand - yea!]. This made for a very hearty cookie. I think the coconut dried the cookies out a bit more making them crunchier. But the texture is a perfect pairing for ice cream!!
I didn't take a single photo as I baked the cookies so I don't have anything to show for that process. However, I'll end this post with an ice cream sandwich montage.*
*Mom - these are the sandwiches I made for you, Dad and Eric. They are packaged up and ready for tasting.