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CRUMBL caramel coconut fudge cookies
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5 from 16 votes

Chilled CRUMBL Caramel Coconut Fudge Cookies

These CRUMBL chilled Caramel Coconut Fudge cookies are what all dreams are made out of. The base is a thick sugar cookie, topped with caramel coconut and a drizzle of milk chocolate.
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 8 cookies

Ingredients

  • 1 stick butter softened
  • 1/4 cup oil vegetable oil or canola oil
  • 1/2 cup granulated sugar
  • 2 tbsp powdered sugar
  • 1 egg at room temperature
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract
  • 2 & 1/3 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder

caramel coconut topping

  • 1 cup coconut flakes toasted
  • 24 caramels individually wrapped Kraft caramels
  • 6 tbsp heavy cream
  • 1 cup milk chocolate chips
  • 2 tsp coconut oil or any flavorless oil
US Customary - Metric

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 tbsp 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

Calories: 665Calories | Carbohydrates: 78g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 323mg | Potassium: 183mg | Fiber: 3g | Sugar: 43g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg