Snickerdoodle Ice Cream Sandwiches

1 16.5 oz roll refrigerated sugar cookie dough
1 Tbs. sugar
1 tsp ground cinnamon
1 1.75 quart container vanilla ice cream
1 cup shredded sweetened coconut, toasted
2 cups cornflakes, coarsely crushed

Preheat oven to 350. Slice cookie dough 1/4 inch thick and arrange slices 2" apart on ungreased cookie sheets. In small bowl combine sugar and cinnamon. Generously sprinkle over dough slices. Bake for 9 - 11 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remonve cookies and cool completely on wire racks.

Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Stir in coconut. Using an ice cream scoop, place some ice cream mixture onto flat sides of half of the cookies. Top with remaining cookies and press together gently. Place cornflakes in shallow dish; roll edges of sandwiches in cornflakes to coat ice cream. Immediately wrap each sandwich in plastic wrap and freeze 2 hours or until firm, or up to 1 month. Let stand 10 min at room temp before serving to soften slightly

Got recipe from BHAG June 2010