Put 1 Tbsp frosting in a small bowl; add yellow food color to tint yellow. Spoon into a small ziptop plastic bag and cut a tiny tip off one corner. Repeat with red food color. Stir green food color into coconut until coconut is green.
Place a small dab of vanilla frosting on flat side of 12 cookies. Top each with a peppermint candy “burger,” pressing lightly to adhere. Pipe on yellow and red frosting to resemble mustard and ketchup. Sprinkle with coconut “lettuce,” pressing to adhere. Place a small dab of vanilla frosting on flat side of remaining cookies and press, frosting side down, gently on coconut.
Planning Tip: Can be made up to 3 days ahead. Store in an airtight container at room temperature.
Calories 124 Fat 3g Saturated fat 1g Cholesterol 0mg
Sodium 30mg Carbohydrate 23g Fiber 0g
This recipe has been added to the following public cookbooks:
Bear's Cook Book
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