Talenti® Pina Colada Gelato Sandwiches
Talenti®  Pina Colada Gelato Sandwiches

Pina Colada Gelato Sandwiches


  • 1 cup Unsalted Butter, room temperature
  • 1/2 cup White Sugar
  • 1/2 cup Light brown Sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup desiccated unsweetened Coconut
  • 3/4 cup dried pineapple flakes
  • 2 1/2 cups All-Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1 tsp baking soda
  • Talenti Caribbean Coconut Gelato, slightly softened
  • Additional Toasted Coconut flakes for garnish


  1. Preheat oven to 350 degrees F. Combine room temperature butter and both sugars in a bowl and beat together for about 1-2 minutes, until fluffy. Add eggs, one at a time. Continue to beat in vanilla extract, dried coconut, and dried pineapple .
  2. In a separate bowl, whisk together flour, salt, baking soda and baking powder. Add to wet ingredients and fold together until batter is smooth and flour is fully incorporated.
  3. Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Flatten each dough ball very thinly into the palm of your hand. Bake for 14-15 minutes. Allow cookies to cool completely on a cooling rack.
  4. Transfer the softened gelato onto a pan and spread into an even layer using a spatula. Place in the freezer for 2-3 hours until hardened
  5. Using a round cookie cutter cut rounds of gelato and sandwich each round between two cookies carefully.
  6. Roll the gelato sandwich in toasted coconut. Enjoy!