Baked Brazil - An Ice Cream Dessert

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

Cocoa powder


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.