Christmas Baking
No-Bake Chocolate Coconut Roll: Cocoa Cookie Dough Wrapped Around Fluffy Coconut Cream, Sliced Into Pinwheels
A no bake chocolate coconut roll of cocoa cookie dough with walnuts, rolled around a fluffy coconut butter cream.
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.
- Roll the dough between two sheets of parchment paper.
- Chill overnight, or at least 4 hours.
- Keeps 1 to 2 weeks in the refrigerator; freezes for up to 2 months.