Toasted Coconut & Samoas Ice Cream
March 5, 2010 It is that exciting time of year again. Spring is slowly beginning to show itself, buds are sprouting, and there are some wamer days...and it is Girl Scout Cookie time! I am a HUGE fan of cookies. I love to bake cookies, share cookies, and eat cookies. Cookies put smiles on faces and help make memories. To me, cookies are a handful of goodness in every bite. There is a cookie to satisfy every taste. And part of what makes cookies so special is how unique they are to every baker. My mom and aunt still can't figure out why their chocolate chips cookies turn out differently every time!

Girl scout cookies, although they come in a box and are packed full of preservatives, have a special place in my heart. No, I was not a munchkin girl scout trolling the streets and store fronts, looking cute and asking for money. I am just a sucker...uh buyer. I look forward to these little cookies every spring because they are consistent and taste the same every year. These days I only buy one box, because they are gone in a day. Frozen Thin Mints have always been a favorite. Only as an adult have I learned to appreciate the toasted coconut and chocolate goodness of Samoas. And this year I decided to add them to ice cream!
I have been meaning to make a toasted coconut ice cream for many months, and I figured it would be the perfect base for these decadent cookies. There are few smells that compare to the smell of coconut toasting in the oven sending wafts of toasty, tropical scents into the air. I hope you enjoy this recipe as much as I do.





