These CRUMBL caramel coconut fudge cookies are pretty much the best cookie that CRUMBL came up with within a while. It is made with a thick sugar cookie dipped in milk chocolate then topped with caramel coconut and an extra drizzle of chocolate.
Since you’re here, I know you’ll also love these Tropical Chilled CRUMBL Coconut Lime Cookies, Chewy CRUMBL Churro Cookies, CRUMBL Cinnamon Swirl Cookies copycat recipe, Fruity CRUMBL Strawberry Shortcake Cookies and also Chilled Crumbl Sugar Cookies.
The first time I tried these CRUMBL caramel coconut fudge cookie, I got addicted. Sure they were a little bit on the sweeter side but they tasted like a candy/chocolate bar and you know I can’t pass those up!
So I immediately got to work and tried to recreate it, and low and behold, they are here. I used my Chilled Crumbl Sugar Cookies Copycat recipe and tweaked it to recreate this recipe. It is absolutely delicious, the cookie will melt in your mouth, and the caramel coconut adds that extra sweetness and texture.
This is the best caramel coconut fudge cookie recipe.
If you’ve ever had a Samoa cookie before, you’ll be able to imagine the topping of this cookie as well. It’s very very similar, we mix some caramel and toasted coconuts together, add that on top of the cookie. Then drizzle with some milk chocolate and enjoy.
These cookies also look very impressive so you can make them for parties or even for Christmas cookie swaps and watch everyone’s face light up when they try one of these beauties.
Why you need to make this recipe!
- They taste just like the CRUMBL caramel coconut fudge cookies.
- Its sweet but not overly sweet like the OG recipe.
- This is the perfect recipe for coconut lovers or samoa cookie lovers.
- It’s the tultimate treat if you have a contant sweet tooth.
Ingredients for this CRUMBL coconut fudge copycat recipe.
Here are the ingredients you will need to make these cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter & oil- The butter and oil combination is used to keep the cookies extremely moist. You will also need some softened butter to make the lime frosting.
- Granulated sugar & powdered sugar– This cookie uses both granulated sugar as well as powdered sugar to keep the final cookies as soft as can be! You will also need some more powdered sugar to make the lime frosting.
- Egg– The egg is the binding agent for these cookies. Make sure to use room temperature eggs.
- Vanilla extract– The vanilla extract will add a good depth of flavor to the cookie dough as well as the coconut caramel mixture.
- Heavy cream– The heavy cream will add moisture to the cookie and keep it soft and chewy.
- All purpose flour– To get a recipe as close to the one I am sharing here, try using a kitchen scale and weigh your flour.
- Salt – Always use a little salt to balance out the sweetness of the cookies.
- Baking powder– The baking powder will add some leavening to the cookies.
- Coconut– You will need unsweetened coconut flakes that you will toast until nutty in fragrance.
- Caramels– The caramels are used to mix with the toasted coconuts and make the cookie topping.
- Milk chocolate– Use really good quality milk chocolate for this recipe to taste just as good as crumbl’s!
How to make these CRUMBL caramel coconut fudge cookies
This is how you can make these at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, oil, and both sugars until light and fluffy.
- Add in the egg, and vanilla extract.
- Mix in the flour, salt, and baking powder and mix just until combined.
- Scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands and place them on the prepared baking sheet.
- Bake the cookies in the preheated oven, then let them cool down.
- Melt the milk chocolate chips and dip the bottom of the cooled down sugar cookies then place back on the parchement lined baking sheet and chill in the fridge for 20 minutes.
Make the coconut caramel topping
- Melt the caramel and the heavy cream in a medium microwave safe bowl.
- Add in the toasted coconut and stir until fully coated.
- Scoop out 2 tablespoon of the coconut caramel mixture onto the cooled down cookie and gently spread.
- Drizzle with the extra melted milk chocolate and let the cookies chil again before enjoying it.
Frequently asked questions – FAQ
How to toast shredded coconut?
I usually like to toast my coconut on a pan on the stovetop over medium-low heat for 3-6 minutes. Make sure to stay close to your coconut and stir it often to make sure that it doesn’t burn.
You will smell a nutty fragrance and notice that the coconut is turning golden brown once it’s ready.
HOW TO STORE CRUMBL caramel coconut fudge COOKIES?
You can store these chilled caramel coconut fudge cookies in the fridge in an airtight container for up to 5 days.
Since these cookies are supposed to be served chilled, no need to worry about pulling them out of the fridge to get back to room temperature before serving. Just grab out right out of the fridge and enjoy!
TIPS FOR THE BEST CHILLED CRUMBL COCONUT caramel fudge SUGAR COOKIES
- Make sure to use room temperature ingredients for this recipe– Room temperature ingredients are crucial for these cookies because that will affect how your cookies flatten out once you smash them!
- Don’t flatten your cookies too much- When you smash your cookies, you want them to be at about ⅓-1/2 inch flat, nothing less. This will keep them super soft and melt in your mouth in the center!
- Let your cookie cool fully before topping them with the frosting- Make sure that your cookies are fully cooled down before frosting or the frosting will melt and you will end up with a soupy mess and not so pretty cookies!
- Keep a close eye on your coconut white toasting it- If you don’t watch the coconut you risk burning it. You want it to be golden brown and smell nutty.
Chilled CRUMBL Caramel Coconut Fudge Cookies
If you made these CRUMBL caramel coconut fudge cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Chilled CRUMBL Caramel Coconut Fudge Cookies
Ingredients
- 1 stick butter softened
- ¼ cup oil vegetable oil or canola oil
- ½ cup granulated sugar
- 2 tablespoon powdered sugar
- 1 egg at room temperature
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 & ⅓ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
caramel coconut topping
- 1 cup coconut flakes toasted
- 24 caramels individually wrapped Kraft caramels
- 6 tablespoon heavy cream
- 1 cup milk chocolate chips
- 2 teaspoon coconut oil or any flavorless oil
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
- Add the egg, vanilla extract, and heavy to the sugar butter mixture and mix until combined.
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 8 equally sized cookie balls and place on a parchement-lined baking sheet, gently flatten to about 1 inch in thickness.
- Bake for 11-12 minutes then cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.
- Melt the milk chocolate chips and the coconut oil. Dip the bottom of the cooled-down sugar cookies in the melted chocolate then place back on the parchement lined baking sheet, top with a rounded tablespoon or two of the coconut caramel mixture (read make the coconut caramel topping for directions to make that), and gently spread around. Drizzle with leftover melted chocolate and enjoy immediately or chill for a bit longer.
Make the coconut caramel topping
- Melt the caramel and the heavy cream in a medium microwave-safe bowl in 30-second increments, stirring in between until smooth, then add in the toasted coconut and stir until fully coated.
- Scoop out 2 tablespoon of the coconut caramel mixture onto the cooled-down cookie and gently spread. Drizzle with the extra melted chocolate and enjoy right away or let the cookies chill again before enjoying.
Notes
How to toast shredded coconut?
I usually like to toast my coconut on a pan on the stovetop over medium-low heat for 3-6 minutes. Make sure to stay close to your coconut and stir it often to make sure that it doesn’t burn. You will smell a nutty fragrance and notice that the coconut is turning golden brown once it’s ready.
HOW TO STORE CRUMBL caramel coconut fudge COOKIES?
You can store these chilled caramel coconut fudge cookies in the fridge in an airtight container for up to 5 days. Since these cookies are supposed to be served chilled, no need to worry about pulling them out of the fridge to get back to room temp before serving. Just grab out right out of the fridge and enjoy!
Nutrition
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If you enjoyed this Crumbl aramel coconut fudge cookie recipe make sure to pin it for later!
Elena
The cookies are delicious, but there are some thinks I would like to mention about for those who would like to try the recipe.
First, if you want to use metric system make a conversion by yourself, because on the recipe card it is not accurate. I ended up with the dough which has almost a consistency of the batter. I googled cup-metric conversion and fixed, but if you use a US system it is fine.
Second, I doubled the recipe but I did not double the caramel coconut topping and it was write decision. I still had some leftovers of the topping even though I was very generous when put it on cookies. But on the other hand, I use my own, homemade caramel, and put a lot of it in coconut and left it seat for couple hours for absorption some moisture. I prefer coconut filing to be more like German chocolate cake topping consistency.
Elena
I sincerely apologies for some mistakes in my review. I should have checked the spelling before sending it.
Dani
I made these last night. The end result was wonderful. However I think the flour measurements for the metric x3 may be incorrect, should be around 900grams? At first my dough was more like cake batter, I added more flour until I could form a ball and flatten. They turned out great! So far, everyone has loved them. Thank you for the recipe 😊
Chahinez
I’ll check that! Glad you liked the end result!
Alli
These cookies were absolutely delicious! They were very messy to eat as even after being refrigerated the chocolate chip dip on the bottom of the cookie would melt in our fingers, so I might do that on top of the cookie next time, but otherwise delicious 🙂
Chahinez
I’m so glad that you liked them!
Amanda
Hey, if I wanted to make the smaller crumbl cookies, the ones you get for catering, how many would this recipe make and would you assist the bashing time or oven temp? Thanks so much!
Chahinez
If you made the smaller ones, you would get about 16-24 cookies. As far as the oven temp, I would say 5-6 minutes or just keep on them through the glass with the light on.
Riley
After baking the cookies ,I noticed they were still in a semi- ball shape. Was I supposed to flatten them before baking?
Chahinez
Yeah, flatten them before baking and it’ll turn out good! 🙂
Tess
I love these cookies! This is a fabulous recipe.
Jennifer
These were perfection!! Gone in 2 days around here!
Chahinez
So glad to hear that, Jennifer!
Chahinez