Homemade Coconut Rough are small crunchy cookies created with only 3 ingredients. This simple sweet treat will remind many of their childhoods!
Whether it's my no-bake chocolate coconut bars or these chocolate coconut macaroons, we can all agree that coconut and chocolate are a heavenly match!
Table of Contents
🍫 Why You Will Love This Recipe
- Only 3 ingredients.
- One bowl recipe.
- Just like Golden Roughs.
Popular in Australia, these are your DIY version of Golden Rough. An irresistible chocolate coconut treat that's perfect for kids and adults.
Like my walnut chocolate clusters, making chocolate candy at home is so quick, and easy.
These are wonderful to share or gift with your loved ones during the holiday season or Easter as well.
I personally love to whip up a batch of these coconut roughs to enjoy with a cup of tea, hot chocolate, or as a little dessert after dinner.
📋 Ingredient Notes & Substitutions
- Dark chocolate - amazing with dark chocolate but you can substitute it with milk chocolate too, keep in mind the mixture will be thicker!
- Coconut oil - is used to soften the chocolate, making it easier to bite into.
- Desiccated coconut - substitute with shredded coconut for rougher consistency.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Melt the chocolate and coconut oil together in a double boiler over simmering water until completely melted and smooth.
Step two: Pour in half of the desiccated coconut and mix until well combined. Add the remaining coconut and mix until thoroughly coated in the chocolate.
Step three: Using a tablespoon measuring spoon, scoop up one tablespoon worth of the mixture and place it on the lined tray to create individual domed rounds. Repeat the process.
Step four: Refrigerate for 30 minutes - 1 hour or until solid. Serve and enjoy!
💭 Tips For Recipe Success
- Slowly melt the chocolate and coconut oil together on low heat to avoid the chocolate burning.
- Add the desiccated coconut in two batches to make it easier to mix through the chocolate.
- Use a tablespoon measuring spoon to easily scoop out and then tip out onto the tray, creating perfectly domed rounds.
⏲️ Storage Instructions
Store in a sealed container, refrigerated, for 1 week - 10 days.
Freeze in a freezer-friendly sealed container, with a layer of parchment paper between layers to avoid them sticking to each other. Or in zip-lock bags and freeze for up to 2 months.
Thaw from frozen in the refrigerator overnight or at room temperature for several hours.
💬 Recipe FAQ's
Basically yes! Golden Rough is the chocolate block sold by Nestle. This coconut rough recipe is a homemade version!
Yes! I haven't tried it myself but they'll still work out great. Using shredded coconut will make your coconut rough, rougher in texture 😉
Absolutely! As milk chocolate is thicker in consistency than melted dark chocolate, your mixture will be thicker.
Keep them in a sealed container in your fridge. You can also freeze them up for up to 2 months if you would like to keep them for longer.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
3 Ingredient Coconut Rough
Ingredients
- 250 g block plain dark chocolate, broken into squares or roughly chopped
- 60 g coconut oil, solid or melted
- 3 ¼ cups desiccated coconut
Instructions
- Line a baking tray with parchment paper, set aside.
- Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
- Add broken-up chocolate and coconut oil to the mixing bowl and gently melt over low heat until melted and smooth.
- Pour in half of the desiccated coconut and mix until well combined. Add the remaining coconut and mix until completely coated in the chocolate.
- Using a one tablespoon measuring spoon, scoop up the mixture and place it on the lined tray to create individual domed rounds. Repeat process.
- Refrigerate for 30 minutes - 1 hour or until solid.
- Serve and enjoy!
Notes
- Slowly melt the chocolate and coconut oil together on low heat to avoid the chocolate burning.
- Add the desiccated coconut in two batches to make it easier to mix through the chocolate.
- Use a tablespoon measuring spoon to easily scoop out and then tip out onto the tray, creating perfectly domed rounds.
- Store in a sealed container, refrigerated, for 1 week - 10 days.
- Freeze in a freezer-friendly sealed container, with a layer of parchment paper between layers to avoid them sticking to each other. Or in zip-lock bags and freeze for up to 2 months.
- Thaw from frozen in the refrigerator overnight or at room temperature for several hours.
Nutrition
This recipe was originally published in January 2018. It was republished in December 2022 with new images and helpful information.
Carol says
Would milk chocolate do I worry it will be bitter?
Samantha says
Hi Carol, I don't personally think the dark chocolate is bitter in the coconut roughs, the added coconut oil really balances it out with it's own sweetness. You can certainly try using the milk chocolate too, I think that will be equally delicious! Enjoy 🙂
Saltandserenity says
I love the name of this treat! Chocolate and coconut are such a great combo.
Samantha says
HI Cindy, thanks so much! It's a delicious combo isn't it?! So simple yet unbelievably yummy xx