Coffee Ice Cream mounded on a cookie, covered in meringue and baked until golden.
4 large sugar cookies (about 4")
1 pint coffee ice cream
4 egg whites, room temperature
1/2 cup sugar
Top each cookie with a mound of coffee ice cream, leaving a little edge. Place on cookie sheet and freeze one hour, uncovered.
In a large bowl, beat egg whites until stiff, slowly adding sugar towards the end. Remove ice cream cookies from freezer, and with a rubber spatula, generously cover each cookie with meringue, making sure you don't have any holes. Refreeze 30 minutes (or up to 2 days) uncovered.
Just before serving, bake 4 - 6 minutes in a preheated 450 degree F. oven, or just until lightly golden. Dust the tops with a little cocoa powder and serve immediately. Serves 4.
Note: You can also drizzle a little raspberry sauce on each plate.