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Bake-Off® Contest 46, 2013
Sellersville, Pennsylvania

Lime in the Coconut Cookie Fudge

Cookie Fudge? Try a fun combo of part cookie, part candy made with only 7 ingredients!

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  • prep time 20 min
  • total time 2 hr 30 min
  • ingredients 7
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
150mg
150%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
10%;
Iron
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 Choices:
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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