Cookie "Tacos"

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This quick version of a taco look alike sweet treat is sure to please kids of all ages.  They’re fun, whimsical and tasty.  This is a great foodie craft to make with the kids or grandkids.  The assembly is a perfect opportunity to enlist little helpers.


Inception of these mini taco imposters came from my grandson, Max and bonus son and daughter-in-law, Nathan & Ashley.  We were having a game day at our house and as usual, I was puttering about in the kitchen when out of the blue they said, “hey, what if you made these cookies that look like tacos” and then proceeded to give me the ideas for the fillings that could represent all the things you want in a real taco.

Rolled and shaped packaged sugar cookie dough for the taco shells, crumbled brownie or chocolate cake for the ground meat, marshmallow fluff for the sour cream and maraschino cherries to resemble little tomatoes.  I used shredded coconut dyed green with chlorophyl (something I’ve been using in our smoothies) to represent lettuce, but you could also use green food coloring.  Alternatively the shredded coconut could be your “cheese” and the finely chopped mint can be the lettuce stand in.  I used finely chopped mint as the understudy for cilantro.


You get the idea,  If you have some other playful ideas, I’d love to hear them, or better yet, post a pic on Pinterest or our site.

YEP! THE STORE BOUGHT STUFF!

If you don’t have a taco holder to form these cuties, no worries.  Simply pick a book that has about the width you want your cookie taco shells to be.  Stand them up so the blinding side will be what you drape the dough on right out of the oven then cover them with parchment paper or plastic wrap to protect your book and keep things clean.

FRUITS AND CHEESECAKE FILLING FOR THE FRUIT TACO VERSION. A LITTLE MORE ELEGANT, YET STILL CUTE AS CAN BE.

For a more elegant, and not quite so sweet version of these, I also made some of the sugar cookie taco shells, filled them with some prepared cheesecake filling and topped with fresh mango and raspberries.  A sprig of mint to top and what a pretty, no fuss dessert presentation.  I even purchased the cheesecake filling to save some time and it worked very well with the fresh fruit topping it all off.

THE FRUIT & CHEESECAKE FILLING VERSION IS GREAT AS WELL.

Cookie “Tacos”


1 package  sugar cookie dough, such s Pillsbury (I bought the pre-portioned kind)


“Meat” - Brownie or chocolate cake/cupcakes/muffins, crumbled
“Crema” - marshmallow fluff
“Tomatoes” - maraschino cherries, patted dry and cut in half
“Lettuce” - shredded coconut tossed with green food coloring or chlorophyl 
“Cilantro” - finely chopped mint


Roll out portions of sugar cookie dough between 2 sheets of parchment paper to make circles about 1/8 inch thick.  Don’t worry if your circles aren’t perfect.   I like to cut the parchment into appropriate sized squares to make it easy to roll out the dough between the 2 sheets, then peel the top sheet off and place directly on the cookie sheet with the parchment underneath the taco cookie.  Bake at 350 for about 7 minutes.  Keep an eye on the cookies so they don’t burn.
Remove from the oven and place each cookie on its parchment liner into the taco holder (or over a book or other item to assist in shaping).  Allow to cool completely.


To fill using the taco holders to assist, crumble in chocolate cake or brownie bits into the cookie shell.   Use a small plastic bag with the tip snipped off to pipe out marshmallow fluff or use 2 spoons to place dollops on the cake crumbles.  Artfully place some of the maraschino cherrie halves on top of the fluff.  Sprinkle on the shredded coconut then a bit of chopped mint.




For the fruity cheesecake version


Premade Cheesecake filling (such as Philadelphia)
Assorted chopped fruit like mango, raspberries, kiwi, strawberries or blueberries
Fresh mint, optional


Dollop 1 to 2 tablespoons cheesecake filling into the cookie taco shell.  Top with a few bits of fresh mango, raspberries, kiwi, strawberry or whatever fruit you prefer.  Top with a sprig of mint.