chopped strawberries and shredded coconut for garnishing
Sprinkle gelatin over tequila and liqueur in small sauce pan and let sit 1 min.
Cook over low heat, stirring until gelatin dissolves.
Stir in rind, juice and food coloring. Cool.
Beat cream til foamy, gradually add sugar and gelatin mixture, beating until soft peaks form. Cover and chill.
Cook sugar, butter and syrup in a saucepan over high heat, stirring constantly until mixture boils then remove from heat.
Add flour, pecans and vanilla, mixing well.
Drop batter by level tsps onto a silpat or well greased baking sheets spacing 3 inches apart.
Do not bake more than 3 at a time. Bake at 350 for 8 min or til golden.
Cool pans on wire rack 1 minute.
Grease handle of long spoon and lay across 2 mugs.
Working quickly, place cookies over spoon handle allowing ends to drape and resemble taco shells. Cool and repeat. Makes 12.
Spoon into shells right before serving and garnish with strawberries and coconut. Makes enough filling for 24
NOTE: Assemble right before serving, cannot be assembled in advance or cookie will fall apart! Filling can be stored covered in refrigerator for up to 5 days. Store shells in an air tight container up to 5 days
Keyword Cinco de Mayo, dessert tacos, fancy dessert, pecan lace cookies, strawberry margarita tacos