I first made this Coconut Fudge on a dreary winter day, dreaming of tropical sunshine and the taste of a fresh macaroon. As the white chocolate and sweetened condensed milk melted together, I stirred in a heap of toasted coconut, and my kitchen was instantly filled with the most incredible, nutty, sweet aroma that felt like a vacation in a pan. The scent was so warm and inviting, it pulled my family from other rooms, asking what was baking. The resulting fudge, creamy and packed with coconut, was like biting into the most luxurious, melt-in-your-mouth candy bar. It became my instant favorite for bringing a little island escape to any season.
Why You’ll Love This Recipe
You are going to fall head over heels for this recipe because it delivers the rich, decadent flavor of a coconut cream pie or a gourmet Mounds bar in the simplest, most foolproof form. It’s incredibly easy to make with no candy thermometer needed, yet the taste is complex and utterly addictive. From my experience, this is the treat that surprises people the most—the intense coconut flavor against the creamy white chocolate is a match made in heaven. It’s a guaranteed crowd-pleaser that feels both indulgent and wonderfully unique.
Ingredients
- 2 cups high-quality white chocolate chips
- 1 (14 oz) can full-fat sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract (trust me, do not skip this!)
- A generous pinch of fine sea salt
- 2 cups sweetened shredded coconut, divided
- 1 tablespoon milk or cream (optional, for topping)
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