Coconut Cookies: Preheat oven to 180C (350F). Mix all the ingredients together well in a bowl. Spoon into 12 flattish mounds on tray and bake for 8-10 minutes, until golden brown. They’ll harden up more once out of the oven but remember, they’re quite crumbly, so don’t try and move them from the tray right away. Coconut Vanilla Ice Cream: Pour the coconut milk into a medium saucepan and scrape in the vanilla seeds. Drop in the pod as well and bring to a simmer over a low heat. Once scalded, allow to cool completely and leave to infuse for at least an hour. Remove vanilla pod, dry and keep for another use. Chill the coconut mixture in the fridge overnight. Pour into an ice cream machine and freeze according to manufacturer’s instructions. Leave in the freezer until the cookies are ready.