1FOR Kona Coffee Ice Milk:
Combine first 3 ingredients in a saucepan; cook over low heat 30 minutes. Remove from heat; cover and let stand 20 minutes.
2Strain mixture into a bowl; discard coffee grounds. Add sugar and corn syrup; stir well.
3Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
4Spoon ice milk into a freezer-safe container; cover and freeze for at least 2 hours.
5FOR Chocolate Cookie Cups:
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
6Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets.
7Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle.
8Bake at 350F for 10 minutes or until edges appear dry.
9Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely.
10Serve ice milk in chocolate cookie cups.
11Yield: 12 servings (serving size: 2/3 cup ice milk and 1 cookie)