Coconut Fudge – Barefeet in the Kitchen

Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.

chocolate fudge with coconut

Coconut Fudge

Talk about a seriously crunchy, chewy, chocolate-y fudge that will have you coming back for just a sliver more all night long. I enjoy sweets but can usually resist, as long as I get it out of my house quickly. Until I made this coconut fudge.

Have I mentioned before that coconut is my kryptonite? It makes me weak and destroys every ounce of sense: as evidenced by The Best Ever Coconut Pound Cake that I could easily polish off single-handed.

When you combine generous amounts of coconut with creamy dark chocolate fudge, it’s guaranteed to be an irresistible holiday treat.

Coconut Candy

I can not resist the fun of melting chocolate and transforming it into holiday fudge in just minutes! When I think back on all the times I stirred and stirred and stirred with a candy thermometer at my side while I made fussy candy recipes, I just think “never again.”

I love spending time in the kitchen and I enjoy making holiday treats, but I can make 6 different kinds of fudge in the time it takes to stir together one old-fashioned batch! You don’t have to tell Grandma this isn’t her family recipe.

fudge ingredients in bowl with plaid towel

Want a peek at this year’s quick and easy candy making? Chocolate Pecan Fudge, White Chocolate Caramel Fudge, and Peanut Butter Oreo Fudge are all great 5 Minute Fudge recipes! 

There I go getting distracted by all the fudge again. For this recipe, I love stirring in toasted coconut. Toasting the coconut for this isn’t required, but it will add an additional bit of crunch to the fudge and to the topping.

I like to toast a few cups of coconut at a time. It is easy to store it in the pantry in an airtight container. I toss the coconut into granola, over oatmeal, and over fruit and yogurt bowls.

chocolate fudge batter in clear bowl with coconut

Coconut Fudge Recipe

It really is as simple as five ingredients for fudge.

  • dark or semi-sweet chocolate chips
  • sweetened condensed milk
  • coconut oil
  • coconut extract
  • sweetened coconut flakes
coconut topped fudge on wooden cutting board

Chocolate Coconut Candy

  1. 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.
  2. 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.
  3. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.
easy coconut fudge in metal pan with parchment

How To Toast Coconut

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it.
  2. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process.
  3. Set the coconut aside to cool completely before transferring to an airtight container.
chocolate fudge with coconut sliced and stacked in metal pan

Coconut Desserts

I have already confessed that coconut is my kryptonite. So it is not surprise I could create an endless list of coconut dessert ideas. Today I am going to stick with just my top three.

Fellow coconut lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come. A sprinkling of coconut adds something extra special to this Blueberry Banana Bread.

Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child. 

I know I said three but I can’t help myself whenever my friend makes her coconut shortbread cookies, consider that one a bonus!

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Servings: 24

Prevent your screen from going dark

  • 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.

How To Toast Coconut – OPTIONAL

  • 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.

COOK’S NOTE: Toasting the coconut for this recipe isn’t required, but it will add an additional bit of crunch to the fudge and to the topping. I like to toast a few cups of coconut at a time. I store it in the pantry in an airtight container. I toss the coconut into granola, over oatmeal, over fruit and yogurt bowls.
I usually just spread the fudge out about an inch thick on a parchment-lined tray or baking sheet, however, you can also make this in a loaf pan for sharper edges.

Calories: 174kcal · Carbohydrates: 20g · Protein: 2g · Fat: 10g · Saturated Fat: 7g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 2g · Trans Fat: 0.01g · Cholesterol: 7mg · Sodium: 38mg · Potassium: 166mg · Fiber: 2g · Sugar: 16g · Vitamin A: 52IU · Vitamin C: 0.4mg · Calcium: 57mg · Iron: 1mg

Coconut fudge stacked in box

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