In your trusty kitchen aid, beat butter, sugar, and salt until smooth and then mix in flour and coconut until dough forms. Transfer to a sheet of wax paper and pat into a rectangular log (3 inches wide and six inches long). Wrap waxed paper around the log, tap the sides each lightly on the counter to make them square and straight, and freeze for 30 minutes.

Preheat oven to 350. Remove log from freezer and cut into slices about 1/4 inch thick (should be around 24 slices, although mine came out with less than that). Arrange slices on baking sheets (give them a few cm of space each because they do spread).

Bake 10 minutes and rotate cookie sheets and cook another 10-15 minutes. Cool completely on sheets.

While cookies cool, set the ice cream out to soften a bit. When cookies are cool, spread about 3/4 inch of ice cream on a cookie and place another cookie on top (this is why they're called sandwiches! Brilliant, eh?) Freeze on a cookie sheet until firm, about 3 hours. If freezing longer than that, wrap each in a plastic.

Eat your heart out.