Tomorrow is Cinco de Mayo! With that in mind we made these adorable little taco cookies! We found the recipe online at http://www.sheknows.com/food-and-recipes/articles/989755/mini-taco-cookies-recipe and adjusted it a bit to make it gluten free! Using regular vanilla oreos can work as well.
- Glutino Gluten Free Vanilla Creme Cookies
- 1/2 cup chocolate frosting
- 1/2 cup coconut
- Green and Orange food coloring
To make the taco shells, split each cookie in half and save the vanilla creme. Cut each piece of the cookie in half. Spread chocolate frosting on each half and than angle the halves together.
To make the lettuce, put two or three drops of green food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The cheese is made from coconut as well. Put two or three drops of orange food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The sour cream can be made by taking the vanilla creme from the oreos and mashing it all together (add a little bit of water to get the consistency desired and to help in the mashing process). Using a pastry bag, squeeze the mixture onto each taco. If you’re looking for a good pastry bag, take a look at this one on Amazon:
Finally, to make the tomatoes cut the ends of the red MikeandIkes off. Each end of the MikeandIke is a tomato; place two or three tomatoes on each taco.
We hope you enjoy these yummy taco cookies and have a great Cinco de Mayo!