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Ingredients55 m servings 408 cals
Original recipe yields 15 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
- Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.
Per Serving: 408 calories; 18.2 g fat; 60.6 g carbohydrates; 2.9 g protein; 4 mg cholesterol; 327 mg sodium. Full nutrition