If you are looking for a perfect holiday treat, this no bake chocolate coconut roll is a great choice for anyone who loves chocolate, ground walnuts and a soft coconut filling. You make it by simply rolling out a cookie dough that holds its shape once chilled and slices beautifully into pinwheels.
The secret is to work the soft cocoa dough well, with a little rum and warm milk. Roll it out between sheets of parchment paper, spread it with a fluffy butter and coconut cream, roll it up and let it set in the refrigerator until firm.
Ingredients
(US cups and spoons, with metric in brackets)
For the dough
- 2 1/2 cups (250 g) finely ground butter cookies (about 9 oz)
- 1 cup (100 g) ground walnuts
- 1/2 cup plus 1 tablespoon (70 g) powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 3.5 oz (100 g) chocolate, melted
- 1/2 cup (120 ml) warm milk
- 1 tablespoon rum
For the coconut cream
- 10 tablespoons (150 g) butter or stick margarine, at room temperature
- 1/2 cup plus 1 tablespoon (70 g) powdered sugar
- 3 tablespoons milk
- 1 1/4 cups (100 g) shredded coconut
Instructions
- In a deep bowl, combine the ground cookies, ground walnuts, powdered sugar and sifted cocoa. Stir the dry ingredients with a wooden spoon and make a well in the middle.
- Pour the melted chocolate, warm milk and rum into the well.
- Stir with the spoon at first, then knead by hand into a compact, smooth and soft dough.
- Place the dough on a sheet of parchment paper, cover it with a second sheet and flatten it slightly with your palms. With a rolling pin, roll the dough between the sheets into a rectangle about 12 1/2 × 16 inches (32 × 41 cm). You can trim the edges with a ruler or a pastry scraper so the sides are straight.
- In a separate bowl, beat the softened butter or margarine with the powdered sugar and milk with an electric mixer until smooth.
- Add the shredded coconut to the whipped mixture and beat briefly with the mixer until combined into a uniform filling.
- Spread the coconut cream evenly over the whole surface of the rolled cocoa dough with a spatula.
- Using the bottom sheet of parchment paper, start rolling the dough up tightly from the long side into a neat cylinder.
- Wrap the finished roll in parchment paper and refrigerate overnight (at least 4 hours) until firm. Slice with a sharp knife into neat rounds before serving.
Vanilla crescents or delicate Linzer cookies also go nicely with coffee.
Video Recipe
Tips for Perfect No Bake Chocolate Coconut Roll
- Roll between two sheets of parchment. The cocoa cookie dough is naturally sticky, so rolling it between parchment keeps it off the rolling pin and gives an even thickness.
- Soft butter for the cream. Room-temperature butter or margarine whips into a smooth cream that spreads easily without tearing the dough.
- Be patient with the chill. Overnight in the refrigerator gives the cleanest slices.
Frequently Asked Questions (FAQ)
How long does the no bake coconut roll keep in the refrigerator? Wrapped in parchment paper or kept in an airtight container, it stays fresh and soft for 1 to 2 weeks, so you can make it well ahead of Christmas.
Can I freeze the roll for later? Yes. Wrap the roll in plastic wrap and freeze it whole or sliced. It keeps in the freezer for up to 2 months.
Why roll the dough between two sheets of parchment paper? The cocoa cookie dough is naturally sticky, so rolling it between two sheets keeps it from sticking to the rolling pin and ensures an even thickness across the whole surface.
What can I use instead of rum? Leave it out and use an extra tablespoon of warm milk, or add a few drops of rum flavoring.
The recipe is based on a version by Natašine Slastice, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
RATE THIS RECIPE
