Coconut rough
Coconut rough is a delightful dessert combining coconut and rich cocoa, resulting in a chewy treat that's easy to make. This simple recipe is perfect for sharing or enjoying as a snack.
Cook time 35 min
Prep time 10 min
Ingredients:
1 tsp butter1/2 cup sugar
1 cup coconut meat
1 cup all-purpose white wheat flour
2 tbsp dry cocoa powder
1 tsp baking powder
1/2 cup condensed milk
1 cup powdered sugar
Coconut rough is a classic treat combining the unique flavor of coconut with the rich taste of cocoa. This easy-to-make recipe yields a delicious, chewy dessert that’s perfect for sharing with friends and family or enjoying as a delightful snack. Follow these steps to create a batch of homemade coconut rough that everyone will love.
Instructions:
In a mixing bowl, combine the all-purpose flour, dry cocoa powder, and baking powder. Mix well until the dry ingredients are evenly distributed.
In another large mixing bowl, cream the butter and granulated sugar together until they are well combined and creamy.
Stir in the coconut meat and condensed milk into the butter and sugar mixture. Mix thoroughly to ensure the coconut meat is evenly distributed.
Gradually add the dry mixture to the wet mixture. Stir until everything is well combined and you have a consistent dough.
Scoop the dough using a spoon or a cookie scoop and form small rough mounds or balls. Place them onto the prepared baking tray, leaving some space between each piece.
Place the baking tray in the preheated oven and bake for about 15-20 minutes, or until the edges are golden brown and the tops are set.
Remove the tray from the oven and let the coconut rough cool on the tray for a few minutes. Then, transfer them to a wire rack to cool completely.
Once the coconut rough is completely cooled, dust them with powdered sugar for an extra touch of sweetness and an attractive finish.
Your coconut roughs are now ready to be served. Enjoy them as a delicious treat with your favorite beverage!
With a handful of ingredients and a few simple steps, you can create a delicious coconut rough that’s perfect for any occasion. Enjoy the rich combination of coconut and cocoa, and don’t forget to share this delightful treat with your loved ones. Happy baking!
Coconut rough FAQ:
Bake the Coconut Rough in a preheated oven at 350°F (175°C) for about 15-20 minutes. You'll know it's done when the edges are golden brown and the tops are set.
Store Coconut Rough in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, where they'll last about 1-2 weeks.
Yes, you can substitute all-purpose flour with gluten-free flour or almond flour for a gluten-free version. However, the texture may vary slightly.
The Coconut Rough is done when the edges are golden brown and the tops appear set. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.
You can use a homemade version of condensed milk by cooking down regular milk and sugar or use evaporated milk combined with some sweetener as an alternative, though the flavor and consistency might differ slightly.
Cooking Tips:
- Ensure that your butter is at room temperature to make mixing easier.
- Use freshly grated coconut for a more intense coconut flavor.
- Sift the cocoa powder and powdered sugar to avoid any lumps in the mixture.
- To make your coconut rough even more indulgent, consider adding a handful of chopped nuts or chocolate chips.
- Allow the mixture to cool completely before cutting into pieces to ensure clean slices.
Nutrition Facts
6 ServingsCalories 420kcal
Protein 6g
Carbohydrates 80g
Fiber 4.73g
Sugar 60g
Fat 12g
More recipes
Shortbread (scotland)
Classic buttery Scottish shortbread cookies, perfect for tea time.
20 Dec 2025Lemon crunch squares
Delight in sweet and tangy Lemon Crunch Squares, perfect for any occasion.
20 Dec 2025Strawberries in syrup with honey yoghurt
A refreshing dessert of strawberries in syrup with honey yogurt.
11 Jan 2026Passionfruit shortbread stars
Delightful passionfruit shortbread cookies shaped like stars.
03 Dec 2025