Ingredients Original recipe yields 15 servings Ingredient Checklist 1 (14 ounce) package sweetened flaked coconut 1 (18 ounce) package refrigerated sugar cookie dough, halved lengthwise and cut into slices 1 (12 ounce) jar caramel sundae syrup 1 (12 ounce) jar hot fudge topping Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet. Step 3 Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely. Step 4 Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.
