Recipe by Janet Taylor McCracken
- Prep Time
- Cocoa cookie taco Shell
- Chocolate shell topping
- Dulce de leche ice cream
- Toasted sweetened shredded coconut
- Shaved chocolate
- Caramel sauce
1. Dip the Cocoa Cookie Taco Shell edges in chocolate shell topping and coat with toasted sweetened shredded coconut. Freeze 15 minutes to set.
2. Fill with dulce de leche ice cream.
3. Drizzle with caramel sauce, and top with shaved chocolate and toasted sweetened shredded coconut.
As seen on Rachael Ray Every Day's June 2017 cover: