Coconut Chocolate Caramel Cookie Dip
A warm hug in a bowl, this incredibly simple Coconut Chocolate Caramel Cookie Dip brings back happy, cozy childhood memories. It's fast, easy, and tastes like it came straight from a fancy bakery, making it perfect for sharing or treating yourself.
Equipment
- Medium-sized bowl
- Electric mixer or a whisk
- Serving dish
- Airtight container for storage
- Skillet for toasting coconut (optional)
Ingredients
Main ingredients
- 8 oz cream cheese softened
- 5.3 oz Caramel Yoplait Custard yogurt
- 0.25 cup powdered sugar
- 2 tbsp caramel ice cream topping plus more for drizzling
- 0.33 cup toasted coconut
- 0.33 cup mini chocolate chips
- Graham cracker sticks or shortbread cookies for dipping
Instructions
- In a medium-sized bowl, beat the softened cream cheese with an electric mixer (or whisk) until completely smooth.
- Add the Caramel Yoplait Custard yogurt, powdered sugar, and 2 tablespoons of caramel ice cream topping. Beat until beautifully combined and super creamy.
- Gently stir in the toasted coconut and mini chocolate chips until evenly distributed.
- Spoon the dip into a serving dish.
- Drizzle with more caramel ice cream topping for an extra wow factor.
- Serve with graham cracker sticks, shortbread cookies, or other desired dippers.
Notes
Soften your cream cheese completely for a smooth dip. Toasting the coconut enhances its flavor. This dip can be made a day in advance.