John Myers
Coconut Roll
The perfect coconut roll recipe with a picture and simple step-by-step instructions.
- 200 g Shortbread
- 200 g Powdered sugar
- 1 Tablespoon Cocoa
- 100 g Butter room temperature
- 150 g Desiccated coconut
- 150 g Milk
- Crumble the butter biscuits (preferably in a freezer bag with a rolling pin) and mix 100 g with half of the powdered sugar and the cocoa. Process everything into a dough with a little milk. The consistency should be like kneading dough.
- Process the butter with the other half of the powdered sugar, i.e. 100 g and 100 g desiccated coconut, to make another dough.
- Cover a baking sheet with cling film and sprinkle evenly with the rest of the approx. 50 gr. Desiccated coconut. Now roll out the brown dough as thick as possible so that the coconut flakes are only on one side. Now roll out the light butter dough on top of the dark dough, do not press so hard, otherwise the bottom dough will be thinner and could get holes.
- Lift the cling film on one side and wrap everything into a roll. Wrap everything in aluminum foil and refrigerate until ready to eat.
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