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.