Instructions

1. Reserve 30 candies for later use. Place remaining candies in large freezer-weight resealable plastic bag; freeze 1 hour.
2. Crush frozen candies. Use small spatula or back of spoon to coat edges of taco shells with melted chocolate; sprinkle edges with crushed candies. Let stand 20 min. or until chocolate is firm.
3. Place coconut in small resealable plastic bag. Add food coloring; seal bag. Shake bag to evenly tint coconut.
4. Scoop ice cream into 18 small mounds; place in taco shells. Sprinkle with chili powder; drizzle with hot sauce. Top with coconut and reserved whole candies. Serve with lime wedges.

Cooking time (duration)

1 hr 40 min

Number of servings (yield)

6 servings

Category

Dessert

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