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Preheat oven to 375 degrees. Combine the flour, baking soda, and salt;
In a medium bowl, cream the butter, brown sugar, and white sugar until
Add in the eggs and vanilla until light and fluffy. With mixer on a low setting, incorporate the dry flour mixture a third at a time. This is where you DON’T want to overmix… you’re mixing just to incorporate!
Fold in the coconut flakes with a baking spatula.
Drop dough by teaspoonful onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Once cool, take a cookie, a scoop of your favorite ice cream, and another cookie. Roll the side of the ice cream in chocolate sprinkles (optional for decoration), hand wrap in wax paper, and freeze. OR, eat immediately!
Place finished ice cream sandiwches into the freezer on a cookie sheet to cool for at least 15 minutes before eating so the ice cream 'sets'.