Inspiration & Recipes

CRAZY FOR COOKIE DIP

It's a chocolate, caramel and coconut explosion!

A bowl of cookie dip with fruit and pretzels on a plate in front of a fireplace.

You'll need:

  • 1 cup sweetened shredded coconut
  • 8 oz. cream cheese - room temperature
  • 1 cup marshmallow fluff
  • 1/4 cup + 1 tablespoon caramel sauce
  • 2 tablespoons chocolate sauce (divided)
  • Vanilla wafers, pretzels, graham crackers and sliced fruit for serving

How to:

  1. Toast the coconut: Add the coconut to a skillet and place it over medium heat. Cook 8-10 minutes, stirring often, until about half of the coconut is golden brown.
  2. For the Dip: Add the cream cheese and marshmallow fluff to a large bowl. Beat on low to medium speed until smooth.
  3. Add 2/3 cup of the toasted coconut, 1/4 cup of caramel sauce, and 1 tablespoon of chocolate sauce. Mix until combined.
  4. Transfer the dip to a serving bowl.
  5. For the topping: Sprinkle the remaining 1/3 cup of coconut evenly over the dip. Drizzle with 1 tablespoon of caramel sauce and 1 tablespoon of chocolate sauce.
  6. Serve immediately or cover and store in the refrigerator for later. Enjoy fireside with plenty of dippables.
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