👩🍳 Instructions
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1
For the Fudge Filling: Combine butter, evaporated milk, granulated sugar, cocoa powder, and a pinch of salt in a medium saucepan over medium heat. Stir constantly until sugar dissolves and mixture boils. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
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2
Remove from heat, stir in 1 tsp vanilla extract, and pour into a parchment-lined 8x8 inch dish. Cool completely at room temperature, then chill in the refrigerator for at least 2 hours until firm. Cut into ½-inch to ¾-inch cubes.
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3
For the Cookie Dough: In a large bowl, cream softened butter and 1 ½ cups granulated sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
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4
In a separate bowl, whisk together flour, ¾ cup cocoa powder, baking soda, and ½ tsp salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Chill dough for at least 30 minutes.
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5
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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6
Scoop 1 ½ tablespoons of cookie dough. Flatten in your palm, place one fudge cube in the center, and wrap dough around the fudge, pinching to seal completely. Form into a ball.
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7
Place cookies 2 inches apart on baking sheets. Bake for 10-12 minutes. Cookies will look soft but firm up as they cool. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
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8
For the Chocolate Dip: In a medium saucepan, combine milk, ½ cup cocoa powder, and ½ cup granulated sugar. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 2-3 minutes until slightly thickened.
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9
Remove from heat, stir in 2 tbsp butter and 1 tsp vanilla extract until smooth. Let cool for 10-15 minutes until warm but not hot.
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10
Pour desiccated coconut into a shallow dish. Dip each cooled cookie into the warm chocolate glaze, letting excess drip off. Immediately roll in desiccated coconut to coat evenly.
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11
Place finished cookies back on a wire rack to set. Enjoy!
💡 Notes
Ensure fudge is well-chilled before stuffing. For best results, use Dutch-processed cocoa for a richer, darker cookie. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
4g
Total Fat
20g
Saturated Fat
12g
Carbs
48g
Fiber
2g
Sugar
35g
Sodium
150mg
Cholesterol
50mg
