Jefferson County Recipe of the Day: 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°F.

~Line a cookie sheet with foil. Grease foil.

~Foil-wrap several cardboard rolls, such as plastic wrap, foil, or paper towels.

~Beat brown sugar, melted butter, honey, and flour in a medium bowl until smooth.

~Drop batter by level tablespoonfuls, alternating 4 cookies per prepared cookie sheet. With the back of a spoon, spread each scoop of batter to make a 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 the 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 of water and several drops of green food color in a small bowl.

~Stir in coconut. With a fork, toss until evenly tinted. Cover tightly.

To make chocolate curls:

~Unwrap chocolate bars. Hold in hand until softened. With a vegetable peeler, peel down side of a chocolate piece, forming curls.

~Place on wax paper-covered tray. Refrigerate until firm. Handle curls with wooden picks.

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