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Lime in the Coconut Cookie Fudge

(6)
  8 reviews
  • 20 min prep time
  • 2 hr 30 min total time
  • 7 ingredients
  • 24 servings
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Cookie Fudge? Try a fun combo of part cookie, part candy made with only 7 ingredients!

Bake-Off® Contest 46, 2013
Christine Wilson
Sellersville, Pennsylvania

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1 1/2
cups sweetened flaked coconut
1 1/2
teaspoons grated lime peel
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/4
cup butter
1
bag (12 oz) white vanilla baking chips
3/4
teaspoon vanilla

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
  • 3 Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 4 In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
  • 5 Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
  • 3 Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 4 In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
  • 5 Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
8g
39%
Trans Fat
1g
1%
Cholesterol
15mg
4%
Sodium
150mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
20g
20%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license.
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