Preheat oven to 375 degrees.

Scoop out cookie dough from container, place on parchment paper. I smushed them down a little, as I wanted to make them as "sandwich-y" as possible.

Bake cookies for 9-11 minutes.

Cool.

Prepare coconut cream. Open can and put in a mixer (I used my Kitchen Aid).

Mix on high for 7-10 minutes until smooth (it will look like whipped cream).

Dab coconut cream on the bottom of a cooled chocolate chip cookie. Place a cookie on top.

Freeze for 3-5 hours. When you are ready to serve them, let them sit out at room temperature for 10 minutes (so you don't break your teeth). You want cool coconut cream (you should still be able to bit into it).