1 (12 ounce) bags white chocolate chips
1 (6 ounce) bags flaked coconut
1/2 cup butter
2 cups sugar
2/3 cup evaporated milk (not sweetened condensed)
1 teaspoon coconut flavoring
1 (7 ounce) jars marshmallow creme
In large pot over medium heat, cook and stir butter, sugar and milk. Bring to boil and boil for 5 minutes or candy temperature of 230 degrees. Remove from heat.
Add marshmallow creme and white chips stirring until well blended and chips are melted. Add in coconut and coconut flavoring. Mix well.
Line an 8” or 9” square pan with foil and spray the foil with non-stick spray. Spread fudge in prepared pan. Cool completely, then chill until firm. Remove from pan and cut into squares.