Ingredients
1/2 cup packed brown sugar1/3 cup butter, melted1/4 cup honey3/4 cup all-purpose flour1/2 teaspoon water4 to 5 drops green food coloring1 cup sweetened shredded coconut1/2 gallon chocolate ice cream1 cup whipped toppingRed, orange, and yellow M&M’s minis
Preparation
Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside.
In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle.
Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter.
In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M’s.
