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:
👇RECIPE CARD DOWNLOAD👇
https://www.kitchenintheshire.com/public-recipe-library/international-wagon-wheel-cookies
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https://kitchen-in-the-shire-shop.fourthwall.com/
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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.
#internationalcookies #wagonwheels #moonpierecipe #kitchenintheshire #homemadecookie
41 Comments
I'm not done watching the entire video but I just had to pause it to tell you that this is one of the best Italian meringue tutorials i have seen! These cookies look so good that I have to make them. In Chile, they have a cookie called a "Chilenito". The sandwich cookie filling is dulce de leche but the outside is dipped in a fluffy meringue that hardens so when you take a bite, a crumbly mess ensues. Similiar to the Argentinian Alfajores but brought to whole other level of sweet cookie insanity.
Sheer torture! Looking at the result of all that work and they look *divine*! I'm not much of a cook but I'd pay a high ransom if someone made these for me! Oh, MY! My mouth is watering!! PS…I love when the fridge door opens….so funny!! 🙂
I subscribed sometime ago. the link says to enter one's email, and then ask for the recipe card. But I never get the emails with the recipes. IDK if the problem is my side , or your side, but I'm still not getting the recipes.
Oh My God, to watch you make these cookies with such patience, and then the JOY of eating them, makes me GIGGLE and Wonder how they really taste… I wish I was there with you. So sweet lady, it is a lot of work, but you DO HAVE PATIENCE ! What a sweet soul you are!
My Canadian born mother used to make this frosting for our birthday cakes. It was my favorite!!! She called it seven minute frosting.
Theses will make decadent gifts! Definitely will try. Thank you Renee!!
My first thought was she’s gonna make a good old Moon Pie! LOL ! 😋😋 ! It does resemble those. Yummy ! 🥰
That cream looks like divinity.
In the thumbnail for this video, I thought the cookies looked like Moon Pies. I thought, "Oh, now she's making homemade moon pies." But then, I started watching the video, and I'd have to say these are "over the moon". One difference between these and Moon Pies is that they have to be galaxies apart.
These look fabulous!
❤ My mother never made your cookies. But; she bought this cookie from our local supermarker. Yum!!😊 I have a question? I have family members allergic to nuts, coconut, and strawberries. (I know you are not talking about strawberries.) Any suggestions? Thank you for sharing your recipes with me and your followers. You have a great program. Happy Valentine's Day!!!😊🎋🥀🪷
Look at you gettin' all cosmopolitan on us! These look so wonderful. I'm thinking about making the recipe and just spreading the chocolate on the tops. You wield mean tongs, but I'm not at all sure I could manipulate them smoothly enough to dip the cookies. (Will report back)
This channel is so delightful and genuine. I love how you get almost speechless when you try your creations.
Moon Pie!!! The Disco Fridge went Country. Huh???
Speaking of countries, the Maldon salt comes from England, so you've got FOUR nationalities in the cookies!
Anyone else here Australian? I knew this was a wagon wheel from the pic. PS I legit hate the ones they sell us in packets, why do people send them overseas?!
You lost me at coconut
I love Moon Pies but they surely don’t look or taste anything as amazing as your version! Adding the flaky salt is genius.
You don't let the dough rest in the fridge?
I’d eat it if it didn’t have coconut in it. Looks delicious though!
This meringue is very much like the 7 minute icing my mom used on her cherry nut cakes that she made every Christmas. To me, it's the perfect icing for a coconut cake. It's so light – not too sweet but just delicious. I can imagine how great it must taste with these cookies & the chocolate. I just love to watch you in the kitchen. Your excitement is contagious.🫠
Looks delicious, Renee! I absolutely understand wanting to stir that syrup! I would be the same way. The texture of those cookies looks perfect with that Gucci meringue! The salt with the chocolate to balance the flavors. I imagine that Belgian chocolate was pretty pricy though. Have a good one, Renee! 😁❤✌
Looks like a bougie Whoopi Pie 😂
A home-made moon pie? I am in totally!
Enjoying this immensely. Thank you!
Love all of Renee's recipes!! 🎉
What happened to the recipe card link?!
Is the sugar syrup hot enough to cook the egg whites to a safe temperature?
Tooooo
Much work 🤔
Looks delicious tho ❤️❤️😘😘
Mamut chocolate cookies!
I think the cookie and a one sided dip of chocolate would be nice. Or maybe use 2 for ice cream sandwiches?
These are DELICIOUS! It took me about 4 hours to make, but it was worth it. 😂 I'm not sure if I had the meringue firm enough, but I have PTSD from letting whipped cream go too long and turn into butter, and with the step of the boiling sugar brought to 240°, I did NOT want to lose the meringue and have to start again on that. It was still decently firm. I didn't bother using a scoop, I just put a blob on with a small curved spatula.
I also don't have Malden salt, but used some Himalayan sea salt on the thickest setting to cut it.
I think I put the melted chocolate too low too soon and the first batch I did, the chocolate stuck very thick.
I had asked a question how many it makes. It's a LOT. I chilled the cookie dough a bit before rolling so it wouldn't stick and would be easier to transfer since it's such a thin cookie, and that helped a lot. I rolled out the excess a few times and got so many cookies. They taste good on their own!
I ended up having so much meringue left and didn't know how to store it or what else to do with it, so I added a little almond extract to it and made meringue cookies.
I'll send you an email with pictures, @kitchenintheshire
You crack me up. I mean you are so much like me. I just love it. One suggestion that I finally figured out for myself after making so many cookies. Instead of using flour to roll out your dough, use powdered sugar and I sprinkle it on through a small sieve. You can put it on your rolling pins. You can put it right on the dough like you did with the flour, but you never get a dry cookie with this
I made homemade marshmallows a couple weeks ago for the first time. We LOVED them. I think I might make another batch and follow this recipe but pipe in the marshmallow before it sets up. The cookie looks delicious.
Wow. I must make these. Wish I lived near you. I love you and your channel.
Man! Wish I could sample that cookie! Looks awesome!
I hope you mail me some! Good grief…I have to stop watching you!😂 You are too good and too fun!!
That background song was a riot 😂. Love this channel
I love watching your videos. You are so authentic and funny! Thanks so much!
Oh they sound amazing
WOW😮❤❤❤😊🎉
Scooter pies!
A Moon Pie and an RC Cola straight from the old school glass bottle. Amazing we all didn’t get diabetes 😅