Anyone with an Instagram knows Taco Tuesday is a huge deal. It gives you a reason to eat tacos e.v.e.r.y. Tuesday. That's reason enough to celebrate... with tacos of course! This week, put the guac aside and take out your baking sheet, because you'll be learning how to make cookie tacos. Confused? Let me explain.
With a little food coloring, shredded coconut can immediately look like shredded cheese and lettuce. Mash up some brownies, and it looks exactly like taco meat. Cut red candies in half, and you've got diced tomatoes. Fold a sugar cookie in half, and there you have it — your taco shell. For the most part, this recipe is beyond simple. It's when you get to the sugar cookie "taco shell" that it can become a bit difficult. I tried so many different techniques to get the cookie to take on a round shell shape. It even got to the point that I was draping the cookie over the neck of a wine bottle... (Keep that around, as it'll go great with your final product). Want to know how I finally managed to achieve the perfect shell? I've got the secret tool for you below!
- Baking sheet
- 4 spatulas (or other kitchen device with circular handle)
- Plastic bags
- Serving tray
- Serving bowls
1. Bake cookies according to instructions, allowing them to be fully cooked yet not golden brown. Remove them from the oven, and let them cool for two minutes.
2. Lay cookies over the spatula handles, forming them into a taco shell shape. Some may break along the way. Squish the cookie back together with your hands, and then begin the process again.
3. Let the cookies sit six to eight hours. Fill shells with mashed up brownie. Divide coconut into two separate plastic bags. Add green food coloring to one bag, and orange to the other. Close the bags, and shake the coconut around in dye until it becomes the color of lettuce and cheddar cheese.
4. Sprinkle colored coconut flakes and candies over the brownie. Serve with sides of whipped cream and extra toppings. Enjoy!
Images: Public Lives, Secret Recipes (4)