If I were to eat one thing for the rest of my life, it would be a taco.
It has everything you could possibly want: meat, cheese, corn, salsa, sour cream, beans, veggies, and tons of satisfying crunch.
Its core ingredients can also be easily altered, like they are in this delicious avocado taco boat recipe, where the tortilla shell is swapped out for a deliciously creamy avocado half.
The only downside I could possibly foresee from consuming nothing but tantalizing tacos for the rest of my life is that they’re savory — and I have a serious sweet tooth.
If only there was a way to make a taco into a dessert…
Well, there is! And not only is this easy DIY recipe brimming with tons of sugar, it’s also unbelievably cute.
Believe me, if you bring a platter of these tacos to a party, they’re sure to be a showstopper. Best part, they require no cooking whatsoever and can be left out for hours and taste just as delicious as they did when you first made them.
All you need for this no-cook dessert are a few items you can find at any grocery store…
First I gathered my ingredients: a package of Golden and regular Oreos, two packages of Starbursts, a package of Mike and Ike, a bag of shredded coconut, and a cup of vanilla frosting, which is optional.
I then took about a dozen Golden Oreos and scraped the cream off of them with a spoon.
I put the cream in a mixing bowl and then set the cookie part of the Oreos to the side.
Next I took about a dozen regular chocolate Oreos and scraped the cream off of those as well. I put the cookie part of the chocolate Oreos in a food processor. If you don’t have a food processor, placing them in a plastic freezer bag will work as well.
I added the cream of the chocolate Oreos to the cream from the Golden Oreos inside of the mixing bowl and ended up with a ton of cream. If you’d like, you can also add a cup of vanilla frosting to the Oreo cream to make a smoother texture, but I didn’t find it necessary.
I then blended the cookie part of the chocolate Oreos in the food processor. If you are using a bag, just roll a rolling pin over the bag until the cookies become crumbs.
I blended the cookies until they were mostly crumbs but left a few large chunks in there for visual reasons. Once the cookies were the consistency I wanted, I poured them into the cream.
Then I mixed it all together.
I blended until the cream looked dark brown, or resembled ground beef.
Next I cut my Golden Oreos in half. Be very delicate while doing this; the cookies are pretty fragile and can break easily. I suggest cutting right over the word “Oreo.”
Then I opened my packages of Starbursts, picked out the orange and yellow squares, unwrapped them, and placed them on a cutting board.
Once unwrapped, I took a rolling pin to the Starbursts.
I rolled the pin on top of them until they were thoroughly flattened.
I then cut thin strips out of each Starburst, making it look like shredded cheese.
I squeezed a few drops of green food coloring into a bowl of shredded coconut. I used about a cup. I suggest liquid rather than the gel dye for this particular project. The gel doesn’t stick to the coconut very well.
I mixed the green dye into coconut until it was a light, minty color.
I then opened up my package of Mike and Ike and picked out the red ones. I then cut the tips off both ends of the red pill-shaped candies, so it resembled half circles.
Finally, I assembled my miniature masterpiece. I took two cookie halves of a Golden Oreo and positioned them in an “L” shape, treating them like a tortilla shell. I then glued the two parts together with the dark brown cream, treating it like ground beef.
I then topped it off with the tiny slivers of Starbursts, the tips of the Mike and Ikes, and a little green coconut.
Then end result is a batch of teeny, tiny mini dessert tacos that fit in the palm of your hand.
It’s a great treat to bring to a potluck, tailgating party, or barbecue, especially if there are kids present. It also gets a lot of attention — as soon as I was done, people were taking pictures of it and posting it on social media. And why wouldn’t they? They’re adorable!
The recipe is really easy to follow:
- 1 package of Golden Oreos
- 1 package regular (chocolate) Oreos
- 2 packages of Starbursts
- 1 package of Mike and Ike
- 1 bag of shredded coconut
- A cup of vanilla frosting (optional).
- Take about a dozen Golden Oreos and scrape the cream off of them with a spoon.
- Put the cream in a mixing bowl and then set the cookie part of the Oreos to the side.
- Take about a dozen regular/chocolate Oreos and scrape the cream off of those as well. Put the cookie part of the chocolate Oreos in a food processor and add the cream to the rest of the cookie cream in the mixing bowl.
- Add a cup of vanilla frosting to the Oreo cream if you want a smoother texture.
- Blend the chocolate cookies in a food processor or, if you don’t have one, crumble in a plastic bag until they are mostly crumbs.
- Mix the chocolate cookie crumbs with the cream and mix until the cream is a dark brown color and set aside.
- Cut the cookie part of the Golden Oreos in half.
- Open your packages of Starbursts, pick out the orange and yellow squares, unwrap them, and place them on a cutting board.
- Flatten the Starbursts with a rolling pin.
- Once flattened, cut then into thin strips and set aside.
- Place about a cup of shredded coconut into a bowl. Squeeze a few drops of green food coloring into a bowl of shredded coconut.
- Mix the green dye into coconut until it is a light, minty shade then set aside.
- Open up the package of Mike and Ike and pick out the red ones. Cut the tips off both ends of the red pill-shaped candies, so it resembles half circles.
- Take two cookie halves of a Golden Oreo and positioned them in an “L” shape, treating them like a tortilla shell.
- Stick the two cookie parts together with the dark brown cream, treating it like ground beef.
- Top off the mini tacos with the tiny slivers of Starbursts, the tips of the Mike and Ikes, and a little green coconut.
Please SHARE if you thought this recipe looked as good as it tastes!