Cookie Tacos

Cookie Tacos
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Preheat the oven to 325°F. Set aside 1 baking tray.

Cover a rolling pin or glass bottle with aluminum foil. Spray gently with baking spray, set aside. This will be used to form the cookies into taco shell shapes.

Roll one dough square in between your hands to create a ball. Gently press the ball into a ½ inch thick disk. Place disk onto baking tray. Repeat with remaining pieces of dough.

Bake cookies for 10-12 minutes, or until edges are slightly golden. Remove cookies from oven and place tray on cooling rack. Using a flat spatula, drape the cookies on the side of the rolling pin/bottle and let cool completely. This will shape the cookies into a concave taco shell shape.

DIVIDEthe coconut into two small re-sealable plastic bags. Place 2-3 drops green food coloring in one, and 2-3 drops of orange food coloring into the other. Shake/massage the coconut in each bag to color completely, to create the “lettuce” and “cheese” for the tacos.

MELT ½ of the mini morsels, following package melting instructions.

Once cookies are cool, transfer to a serving plate. Fill cookie shells with icing, top with mini morsels and additional cookie taco toppings.