CRUMBL Caramel Coconut Fudge 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!

1. Cream the butter, oil, and both sugars until light and fluffy.
2. Add in the egg, and vanilla extract.
3. Mix in the flour, salt, and baking powder and mix just until combined.
4. Scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands and place them on the prepared baking sheet.
5. Bake the cookies in the preheated oven, then let them cool down.
6. 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

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