1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mix together the cake mix, oil, eggs, and coconut extract until a soft dough forms.
3. Using a small cookie scoop, drop 14 even scoops of dough onto the baking sheets, spacing them about 2 inches apart. If desired, sprinkle a small amount of shredded coconut on top of each scoop.
4. Bake for 10–12 minutes, until the edges are set and the centers are still soft. Let the cookies cool completely on the pan.
5. Once cooled, add a scoop of ice cream to the flat side of 7 cookies. Top with the remaining cookies to make sandwiches.
6. Serve immediately or freeze to enjoy later.

Coconut Note:

1. Use 2–4 tablespoons of sweetened shredded coconut if you’d like a little extra texture and flavor.
2. Sprinkle it lightly on top of the cookie dough before baking. It will toast slightly in the oven, but should not burn at this quantity—just keep an eye during the last 2 minutes of baking.