From Kitchen in the Shire.

An “International" version of the Wagon Wheel Cookie recipe — a from‑scratch, grown‑up twist on classic marshmallow cookies like Moon Pies and Mamuts. This homemade chocolate‑covered marshmallow cookie starts with a tender Mexican Polvorones almond‑coconut shortbread base, gets piled high with a glossy Italian Meringue, then is dipped in rich Belgian chocolate and finished with flake salt.
What do you get when a well‑known British shortbread cookie takes a trip through Spain, Mexico, Belgium, and Italy? Something nostalgic and familiar… but doesn’t quite belong to any one place. This is my International Wagon Wheel Cookie — built completely from scratch, from the delicate cookie base to the full chocolate shell that seals it all together.
If you’ve ever wanted a homemade version of a Mamut, a Moon Pie, or a Wagon Wheel… but better… this one’s for you.
LINKS:

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🎙 Narrator VO: Damon Webb

Timestamps:

00:00 – Intro
00:57 – How to Make the Cookies
06:58 – How to Make Italian Meringue
12:21 – Mixing Tips for Meringue
15:34 – Melting Chocolate for Dipping
16:55 – Dipping Begins.
18:05 – Building the Cookie and Enrobing
21:58 – Close-ups and Taste Test.

Ingredients (with weights): See recipe card link above.
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