Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.
Prep Time2 minutesmins
Cook Time3 minutesmins
Total Time5 minutesmins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 174kcal
Ingredients
2cupsdark or semi-sweet chocolate chips
14ouncessweetened condensed milk
2tablespoonscoconut oil
1teaspooncoconut extract
1½cupssweetened coconut flakesreserve ¼ cup for topping
Instructions
Combine the chocolate, the milk, and the oil in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Add the extract and stir until smooth. Stir in 1¼ cups of coconut. Scoop onto a parchment-lined tray. Spread with a spatula to approximately 1-inch thickness. Top with remaining coconut.
Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.
How To Toast Coconut - OPTIONAL
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it.
Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process.
Set the coconut aside to cool completely before transferring to an airtight container.
Notes
COOK’S NOTE: Toasting the coconut for this recipe isn’t required, but it will add an additional bit of crunch to the fudge and to the topping. I like to toast a few cups of coconut at a time. I store it in the pantry in an airtight container. I toss the coconut into granola, over oatmeal, over fruit and yogurt bowls.I usually just spread the fudge out about an inch thick on a parchment-lined tray or baking sheet, however, you can also make this in a loaf pan for sharper edges.