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Coconut roll based on homemade recipe
Homemade coconut roll slices

No-Bake Coconut Roll

Author: Flavelo
Recipes Cakes and Desserts
The secret of this dessert is the absorbency of the biscuit crumbs meeting the fat. Without baking, just by thoroughly working the ingredients together, you get that characteristic sliceable yet soft texture where the bitterness of the cocoa dough meets the sweetness of the coconut filling.
🕒 Prep Time 30 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling board or silicone mat
  • Rolling pin
  • Knife
  • Scale

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Measure ingredients precisely. Mix crumbs, powdered sugar, cocoa powder, and salt in a large bowl until the cocoa evenly colors the crumbs.

Tip: Dry mixing prevents cocoa lumps. Salt enhances sweet flavors.
2 ✓

Add soft butter, milk, and rum extract to the dry mix. Start kneading by hand.

Tip: Butter must be soft to form an emulsion with the liquid and powders.
3 ✓

Knead until the mass comes together, pulls away from the bowl, and has a nice shiny surface. If crumbly, add a drop more milk.

Tip: During kneading, biscuit particles hydrate.
4 ✓

Lay out a sheet of parchment paper and sprinkle with half the coconut. Place the dough ball on it, flatten slightly, and roll out into a rectangle about 1/4 inch thick. If the rolling pin sticks, sprinkle dough with coconut too.

Tip: The bed of coconut prevents sticking and acts as a coating.
5 ✓

Sprinkle the remaining coconut evenly over the rolled dough, then use the paper to roll it up tightly from the long side, like a carpet.

Tip: Tight rolling squeezes out air so the roll doesn't fall apart when sliced.
6 ✓

Wrap the log in plastic wrap and refrigerate for at least 2 hours to set the butter and firm up the dough.

Tip: Cooling crystallizes the fat, giving the dessert its structure.
7 ✓

Remove and slice into thick rounds with a sharp knife. Serve cold.

Tip: If the mixture sticks to the knife, dip it in warm water and wipe dry before each cut.

Recipe FAQ

Why does the dough crack when rolling?
Likely too little liquid or fat. Add a splash of milk or soft butter and knead again.
What if it's too sticky?
Add a bit more biscuit crumbs to absorb excess moisture.
How long does it keep?
In the fridge, sealed airtight, it stays fresh for 3-4 days.

Ingredients

  • 2 1/2 cups Graham Cracker Crumbs (fine)
  • 3/4 cup Confectioners' Sugar (sifted)
  • 2 tbsp Cocoa Powder (unsweetened)
  • 1/2 cup Butter (room temp, soft)
  • 4 tbsp Milk
  • 1 tsp Rum Extract
  • 1 1/2 cups Desiccated Coconut
  • 1 pinch Salt