1-First Step: Color the Coconut ‘Lettuce’

2- In a small jar, mix 2 to 3 drops green gel food color with 1 tablespoon hot water until the color is evenly diluted.

3- Add 1/4 cup sweetened coconut flakes to the jar, close the lid, and shake until the coconut is evenly coated green.

4- Spread the colored coconut flakes on a plate or parchment to dry while you prepare the cookies. Drying time is short; set aside about 10 to 15 minutes.

5-Second Step: Prepare the Cookie Buns

6- Preheat the oven to 350°F and line a baking sheet with parchment paper. Having a ready sheet keeps assembly speedy.

7- Take half of a 16-ounce package (12 pieces) peanut butter cookie dough. Cut each cookie dough piece in half so you have the right-sized portions for slider buns. This yields small buns perfect for stacking.

8- Roll each half-piece into balls. For uniform results, weigh dough portions if you have a kitchen scale; aim for consistent sizing so cookie sliders stack easily.

9- Dip half of the dough balls into 1 tablespoon sesame seeds, pressing gently so seeds adhere. These will become the sesame-topped bun halves.

10- Flatten all the balls to about 1/4 inch thick so they bake into small discs. Place them on the parchment-lined baking sheet, spaced slightly apart.

11- Bake at 350°F for 10 minutes. The cookies should set at the edges but remain soft in the center to avoid cracking when you stack and secure with a pick.

12- Let the cookies cool completely on a wire rack before assembly. Cooling prevents melting the candy layers and keeps stacks tidy.

13-Third Step: Assemble the Cookie Sliders

14- Place a plain (sesame-seed-free) cookie with the bottom side down to form the base.

15- Spread a little of the melted yellow candy melts (use 2/3 cup melted in total) onto the plain cookie to act like a cheese or mustard layer.

16- Place half of a cream-filled chocolate cookie with the icing side down onto the yellow candy melts. This is your ‘burger patty.’ Use 6 soft cream-filled chocolate cookies cut in half horizontally for six sliders.

17- Add a second thin layer of melted yellow candy melts on top of the chocolate cookie to help the next layers stick.

18- Sprinkle on some of the green-colored coconut flakes to mimic lettuce.

19- Drizzle or pipe melted red candy melts (use 2/3 cup melted in total) over the coconut flakes to look like ketchup.

20- Top with a sesame-seed cookie and secure the stack with a bamboo cocktail pick through the center. Let the candy melts harden before serving so the layers stay in place.

21- Store assembled Cookie Sliders in an airtight container at room temperature for up to three days. See storage section below for more options.