Crumbl 🙀 Chilled 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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line baking sheet with parchement paper; set aside.

Step 2

Cream butter, oil, sugar, & powdered sugar in lg. mixing bowl or stand mixer.

Step 3

Add egg, vanilla, & cream to sugar-butter mixture; mix until combined.

Step 4

Add flour, salt, & baking powder; mix until combined.

Step 5

Using lg. cookie scooper, scoop out 8 equally-sized cookie balls; place on parchement-lined baking sheet, gently flatten to about 1”-thickness.

Step 6

Bake (11-12 min.); cool on baking sheet (10 min.) before transferring to wire rack to cool fully.

Step 7

Melt milk chocolate chips & coconut oil. Dip bottom each cooled-down sugar cookie in melted chocolate; place back on parchment-lined baking sheet. Top with 1-2 rounded tablespoons of coconut caramel mixture & gently spread around. Drizzle with leftover melted chocolate; enjoy immediately or chill for a bit longer.

Step 8

Melt the caramel & cream in med. micro.-safe bowl in 30-sec. increments, stirring in between until smooth. Add toasted coconut; stir until fully coated.

Step 9

TOASTING COCONUT: In a pan, on the stovetop over med.-low (3-6 min.) Make sure to stay close & 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.

Step 10

Store in fridge in airtight container (up to 5 days.)

Step 11

These cookies are supposed to be served chilled, so no need to worry about getting back to room temp. before serving. Just grab out right out of the fridge and enjoy!

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