1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

 

2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the peanut butter and mix in. Add the egg and vanilla extract and mix until well combined. Mix the flour with the coconut, rolled oats, baking powder, cinnamon, and salt – add to the bowl and mix slowly until just combined. Use a cookie scoop or tablespoons to place dough portions with enough space in between on the prepared baking sheet, flatten a bit and bake for 11-14 minutes or until the edges are set and golden. Take out of the oven and let cool down completely on a wire rack. Repeat with remaining dough to get 14 cookies all in all. When the cookies are cold place them in the freezer for 1 hour.

 

3. To assemble the sandwiches add a scoop of ice cream on one of the cookies and top with a second cookie. Press together to get the ice cream out to the edges of the cookies. Place on a baking sheet and place in the freezer for 1 hour.

 

4. Chop the chocolate for the glaze and add together with the coconut oil to a heatproof bowl. Melt over a pot with simmering water or in the microwave. Let cool down a bit. Dip the ice cream sandwiches on one side into the chocolate, remove excess chocolate and sprinkle with the peanuts. Place on a piece of baking parchment and let harden/dry. Serve immediately or wrap the sandwiches separately in plastic wrap or paper and store in the freezer. Let defrost for 5-10 minutes before serving.