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Delicious Coconut Chocolate Caramel Cookie Dip photo

Coconut Chocolate Caramel Cookie Dip

This Coconut Chocolate Caramel Cookie Dip is a creamy, indulgent treat that's perfect for any gathering!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese at room temperature
  • 1 container Caramel Yoplait Custard yogurt (5.3 oz)
  • 1/4 cup powdered sugar
  • 2 tbsp caramel ice cream topping plus more for drizzling
  • 1/3 cup toasted coconut
  • 1/3 cup mini chocolate chips
  • Graham cracker sticks or shortbread cookies for dipping

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Serving dish

Method
 

  1. In a medium-sized mixing bowl, combine the room temperature cream cheese and the caramel Yoplait Custard yogurt. Use an electric mixer on medium speed to blend until smooth and creamy.
  2. Once the cream cheese and yogurt are fully combined, add the powdered sugar and caramel ice cream topping. Mix again until everything is well incorporated and you have a luscious, creamy base.
  3. Gently fold in the toasted coconut and mini chocolate chips using a spatula. This will ensure that the coconut and chocolate are evenly distributed throughout the dip without losing the fluffiness.
  4. Transfer the dip to your serving dish. Drizzle additional caramel ice cream topping over the top, and sprinkle a bit more toasted coconut if desired for added flair.
  5. Serve the Coconut Chocolate Caramel Cookie Dip with graham cracker sticks or shortbread cookies, and enjoy the delightful blend of flavors!

Notes

  • Ensure cream cheese is at room temperature to avoid lumps.
  • Mix gently after adding coconut and chocolate chips to keep it light and fluffy.
  • Don't skip the garnish; it enhances both flavor and presentation!