Ice Cream Tacos – a great treat for everyone!
Ice Cream Tacos
Ingredients
1/2 cup packed light brown sugar
1/3 cup butter, melted
1/4 cup honey
3/4 cup all-purpose flour
Vanilla ice cream
1 cup coconut flakes, tinted*
Reese’s Pieces Candy
Hershey’s Miniatures Chocolate Bars, cut into curls**
Directions
~Preheat oven to 350°.
~Line cookie sheet with foil. Grease foil.
~Foil-wrap several cardboard rolls from plastic wrap, foil, or paper towels.
~Beat brown sugar, melted butter, honey, and flour in medium bowl until smooth.
~Drop batter by level tablespoonfuls, alternating 4 cookies per prepared cookie sheet. With back of spoon, spread each scoop of batter to make 3-inch circle.
~Bake cookies 5 to 6 minutes (or until bubbly and deep golden brown). Let stand 2 minutes until set. Remove from foil.
~With flat side to inside, place cookies around prepared rolls. Cool completely. Repeat until all cookies are baked and cooled.
~Fill cookies with scoops of ice cream. Sprinkle with *coconut, candies, and **chocolate curls.
~Serve immediately.
*To tint coconut:
Place 1/2 teaspoon water and several drops green food color in small bowl
Stir in coconut. With fork, toss until evenly tinted. Cover tightly.
**To make chocolate curls:
Unwrap chocolate bars. Hold in hand until softened. With vegetable peeler, peel down side of chocolate piece, forming curls. Place on wax paper-covered tray.Refrigerate until firm. Handle curls with wooden picks.