Cookie Tacos
11
Fool your guests with these sweet little cookie tacos. While they look like the real deal, they’re desserts in disguise
Ingredients
store-bought sugar cookies
store-bought or homemade brownies
chocolate icing
royal icing, or frosting
large-flake coconut
desiccated coconut
green food colouring
yellow food colouring
red food colouring
red gummi candies
Royal icing
3 egg whites
1/4 tsp white vinegar
5 cups sifted icing sugar
2 to 3 tbsp cold water
Instructions
Cut homemade or store-bought sugar cookies in half with a serrated knife. Crumble brownies into small pieces. Stir a little chocolate icing into brownies just until they start sticking together.
Scoop some brownie mixture onto a cookie half. Top with remaining cookie half, making sure the cut edges are touching. Fill a zip-lock bag with white royal icing or frosting. Cut a small piece off the tip. Drizzle over brownie mixture.
Stir large-flake coconut with green food colouring to make iceberg lettuce. Cut red gummi candies into small cubes to make tomatoes. Stir medium desiccated coconut with yellow and red food colouring to make grated cheese. Sprinkle each over tacos.
Royal icing
Beat 3 egg whites with 1/4 tsp white vinegar in a large bowl, using an electric mixer on medium, until foamy. Gradually beat in 5 cups sifted icing sugar until combined. Increase speed to high and beat until icing is thick but still foamy, 3 to 7 min. Stir in 2 to 3 tbsp cold water to thin the icing to desired consistency. It should be thick and smooth.
Originally published in the Today’s Parent January 2016 issue. Photo by Tony Lanz.
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