Dessert Tacos Recipe

dessert tacos recipe

what you’ll need

makes 12 servings

taco shell

• 1 ½ cups unsalted butter, softened
• 1 ½ powdered sugar, sifted
• 1 ½ egg whites
• 1 ½ teaspoons vanilla extract
• 1 ½ cups sifted cake flour
• mixer
• plastic wrap
• parchment paper
• baking sheet
• spatula
• 6″ ring mold
• foil
• small rolling pin

taco filling

• 1 cup shredded sweetened coconut
• green food coloring
• yellow food coloring
• 1 container mini brownies, crumbled
• ½ cup strawberries, diced
• vanilla yogurt
• plastic bags

let’s do it

• beat butter and sugar on medium speed until smooth
• add egg whites and vanilla slowly until blended
• reduce to low speed and mix in cake flour until smooth
• cover with plastic wrap and refrigerate
• preheat oven to 350 degrees
• line baking sheet with parchment paper
• spread batter evenly onto baking sheet using spatula and ring mold
• bake 6-9 minutes
• remove and immediately place cookies over foil-lined rolling pin to mold shells and cool
• divide coconut evenly into two plastic bags
• add 1 drop green food coloring to one bag
• add 1 drop yellow food coloring to the other
• seal and shake bags until coconut shreds are covered and resemble lettuce and cheese
• fill shells with brownie crumbles, green coconut, yellow coconut and strawberries
• serve with side of yogurt or dollop on top

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