Coconut roll without baking

Roll without baking

Chocolate layer:

100 g of biscuits
50 ml of bottled water
2 tbsp cocoa powder

Coconut layer:

40g coconut flakes
40g butter
40g icing sugar
1 tsp coconut liqueur

Roll without baking


Biscuits grind in a blender, as finely as possible, add cocoa or carob, water and
mix thoroughly, should get a plastic mass.
For coconut layer carefully stir the chips, softened butter, icing sugar and liqueur,
it is best to do this in a blender, first grind coconut, and then add the remaining ingredients.
Cover work surface with foil or baking paper, to distribute it to the chocolate mass
smooth a thin layer in the form of a rectangle of size 19 to 22 cm, approximately.
To put on the chocolate layer of the coconut filling over. Using film or paper roll roll, starting with the more narrow side, put on a flat surface seam side down, cover with cling film, refrigerate for at least 1 hour.


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