Two of my favorite flavors in one super easy dessert! I love the smooth rich chocolate mixed with the perfect sweetness of the shredded coconut. And don't forget the fantastic crunch from the toasted walnuts! They're perfect for a crowd and they go fast!
¾ cup semi-sweet chocolate chips
¾ cup bittersweet chocolate chips
½ cup sweetened shredded coconut*
¼ cup chopped walnuts
1 (14oz) can sweetened condensed milk*
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon instant espresso powder
Preheat the oven to 350 degrees.
Line an 8-inch square baking pan with parchment paper. Set aside.
Line two baking sheets with parchment paper. Place the walnuts on one baking sheet and bake 7-10 minutes or until toasted. Spread the coconut evenly onto the other baking sheet and bake 8-12 minutes or until golden brown, stirring a couple times to make sure it toasts evenly.
Meanwhile, place the semi-sweet chips, bittersweet chips, condensed milk, cocoa powder, vanilla extract, and instant espresso powder in a small heatproof bowl and place over a saucepan with slightly simmering water. Stir often until melted and smooth (4-5 minutes).
Spread the chocolate mixture evenly onto the parchment lined baking pan. Sprinkle with the toasted walnuts. Cover the top of the fudge evenly with the toasted coconut. With your hands, press down firmly so that the coconut sticks to the chocolate. Place in the fridge for 2 hours before cutting into squares. Keep in the fridge for 3-4 days. Serve cold. Enjoy!
Lauren Marie’s Tips:*I find it easier to line the square baking pan with two strips of parchment paper, one in each direction (like a cross).
*Baker's Angel Flake coconut is gluten free. I called customer service this week to double-check. Click here to learn more about their gluten free labeling.
*Many condensed milk brands are gluten free. I usually use Eagle Brand, which is gluten free. Just FYI- Publix brand is made from gluten free ingredients but processed on equipment shared with gluten.