Large scoops of homemade ice cream served with sweet coconut meringues is a combination I remember from childhood and still adore. The coconut-flecked cookies here are crisp but delicate and pair well with the rich chocolate ice cream filling.
1pint (14oz/440g) chocolate ice cream, slightly softened (let stand at room temperature for 15 minutes)
Preheat the oven to 225°F (110°C). Line a large baking sheet with parchment paper. Using a glass with a 3-inch (7.5-cm) wide rim as a guide, draw nine circles on the parchment. (There will be 1 extra meringue for the cook!). Turn the parchment over on the baking sheet.
In a stand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the sugar, 1tablespoon at a time, beating constantly, for 1-2 minutes. Add the vanilla and salt and continue beating until stiff and glossy and the meringue holds a peak when the beater is lifted, 1-2 minutes longer. Fold in the toasted coconut.
Dab a bit of the meringue underneath the corners of the parchment to secure it to the sheet. Immediately spoon equal amounts of the meringue in the center of each circle. Spread the meringue to fill the circles.
Bake the meringues until dry and crisp, about 1 hour and 15 minutes. Turn off the oven and let stand in the closed oven for 30 minutes. Cool the meringues completely on the baking sheet on a wire rack. Peel off the parchment. Store in an airtight container at room temperature for up to 2 days.
Transfer the meringues to a plate and freeze for 15 minutes. To assemble, arrange 1 meringue, smooth side up, on a work surface. Spoon a ½cup (3½oz/105g) ice cream onto the meringue and spread to the edges. Top with the second meringue, smooth side down, and press gently. Using a spoon, smooth the ice cream around the edges. Cover with plastic wrap and return to the freezer. Repeat to make 4 sandwiches total. Freeze for at least 1 hour and up to 5 days. Serve frozen.