Coconut Fudge
Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.
Foto: Barefeet In The KitchenIngredients
- 2 cups dark or semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons coconut oil
- 1 teaspoon coconut extract
- 1½ cups sweetened coconut flakes (reserve ¼ cup for topping)
Steps
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.
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.
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