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 Kitchen
Ingredients
- 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
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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.
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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.
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Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.
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Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it.
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Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process.
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Set the coconut aside to cool completely before transferring to an airtight container.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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