Line an 8x8 baking dish with parchment paper. Skip the cooking spray for this recipe.

Add the white chocolate chips to a microwave-safe bowl. Heat on high for 30 seconds at a time, stirring after each interval. Continue until the chocolate is completely melted and smooth (this should take about 2 minutes).

Microwave the white frosting, without its lid and foil, for 1 minute until it’s warmed through.

Stir the coconut extract into the heated frosting.

Combine the melted chocolate and frosting, then mix in the shredded coconut until everything is well incorporated.

Pour the mixture into the parchment-lined dish and spread it evenly. Refrigerate for at least 4 hours or until fully set.

Cut into squares and enjoy your coconut fudge!