Choc Coconut Ice Cream YoYos

Serves 12

Prep 10 mins

Cook 12 mins

125g butter, softened 3/4 cup light brown sugar, firmly packed 1 tbs golden syrup or treacle 2 eggs 2 cups plain flour 4 tsps McKenzie's Baking Powder 1 cup McKenzie's Fine Desiccated Coconut 1/2 cup quick-cooking oats 250ml strawberry ice-cream

Step 1

Preheat oven to 180°C. Line oven trays with baking paper.

Step 2

Beat butter, sugar and syrup in a small bowl with an electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour and baking powder, then add the coconut and oats.

Step 3

Roll rounded teaspoons of mixture into balls. Place about 5cm apart on trays. Flatten with a fork and bake for 12 minutes. Cool on trays.

Step 4

Soften ice-cream slightly by removing from freezer at room temperature for 10 minutes. Top half of the cookies with ice-cream and gently sandwich with remaining cookies. Freeze until ready to eat.

McKenzie’s Products

McKenzie’s Baking Powder 125g

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McKenzie’s Fine Desiccated Coconut 250g

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Choc Coconut Ice Cream YoYos