Chocolate Coconut Roll (No Bake) – old proven Coconut Roll family recipe updated with addition of chocolate flavor. Easy to make and great for every party!
Over 40 years ago, when my aunt met her mother in law for the first time, she was served No Bake Coconut Roll and loved it imediately. She has been making it ever since and her guests always love it.
In 2011 I made similar recipe I found on the internet, but didn’t like it at all, so she shared her recipe with me. Since I’m not very fond of coconut, and adore chocolate, I added some cocoa powder to the recipe. I’m convinced that all chocolate lovers will be very pleased with final result.
I made both versions – plain coconut and chocolate coconut – so that you can see them in the pictures. To make Coconut Roll (without chocolate) just omit the cocoa in the recipe.
My aunt says she always serves Coconut Roll with whipped cream, so did I.
- For the COCONUT ROLL:
- 200 g butter biscuits 7 oz, like Petit Beurre
- 200 g desiccated coconut (7 oz or 2 1/2 cups)
- 200 g sugar (7 oz or 1 cup)
- 4 Tbsp cocoa*
- 2 Tbsp rum
- 1 - 1 1/2 cup strong brewed coffee
- For the FILLING:
- 120 g butter (1/2 cup or 1 stick + 2 tsp)
- 100 g powdered sugar (4 oz or 3/4 cups)
In a food processor, grind the biscuits to a powder.
Add coconut, sugar, cocoa and rum. Slowly add a few tablespoons of coffee, little at a time, to form a pliable dough (the dough should not be too moist). Put the dough on a table (or a counter) covered with plastic foil.
For the FILLING, beat butter with mixer until fluffy. Add powdered sugar and beat some more until sugar is dissolved.
Roll the coconut dough into a rectangle, about 1 cm (1/3 inch) thick. Spread the butter mixture all over. Slowly roll the rectangle to form a roll. Sprinkle with some dessicated coconut (optional). Wrap the roll in a cling film and refrigerate it over night. After it is set, remove the foil and slice with a knife into 1/2 inch thickness pieces. Serve with whipped cream.
* Omit cocoa if you want to make plain Coconut Roll.