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Coconut Rough Recipe

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This Coconut Rough Recipe, made with just 3 ingredients, is delightfully easy to prepare! Perfect for quick snacks or dessert, these homemade treats offer a crunchy texture and irresistible flavor!

Each bite blends the rich taste of melted chocolate with the subtle crunch of coconut, creating a simple yet exquisite treat that’s ideal for any occasion. Whip up a batch in minutes and enjoy a deliciously sweet experience that everyone will love!

Coconut rough displayed on a pink serving plate with more behind on a plate with a jug of milk next to it.

Coconut Rough Recipe

Indulge in the timeless delight of homemade coconut rough, a popular treat in Australia now accessible from your kitchen.

This irresistibly delicious chocolate coconut concoction is perfect for both kids and adults, requiring just three ingredients and one mixing bowl to whip up.

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!

Just like the beloved Golden Roughs, these homemade versions are perfect for sharing and gifting during the holiday season, Easter, or any special occasion.

I find immense joy in preparing a batch of these coconut roughs to savor with a warm cup of tea or hot chocolate. They also make a delightful dessert to cap off a cozy family dinner.

Rough stacked on top of each other with others scattered around on a plate.

Are Coconut Rough and Golden Rough the Same?

Yes, they are similar! Golden Rough is a specific brand of chocolate treat made by Nestlé, known for its delightful combination of chocolate and coconut. This coconut rough recipe offers a homemade alternative that captures the same delicious flavors.

Can I use Shredded Coconut Instead?

Absolutely! While I haven’t personally tested it with shredded coconut, it should work wonderfully. Opting for shredded coconut will give your coconut roughs a coarser texture, enhancing their rustic appeal.

Melting the chocolate and coconut oil together.

Can I use milk chocolate?

Yes, you can definitely use milk chocolate instead of dark chocolate. Milk chocolate will give your coconut roughs a sweeter, creamier flavor, perfect for those who prefer a less intense chocolate taste.

Mixing coconut rough ingredients in glass mixing bowl.

Expert Tips

  • Gentle Melting: Slowly melt the chocolate and coconut oil together over low heat. This method ensures that the chocolate melts evenly without burning, resulting in a smooth texture.
  • Incorporating Coconut: Add the desiccated coconut in two batches. This approach makes it much easier to thoroughly mix the coconut into the chocolate, ensuring even distribution.
  • Shaping the Roughs: Use a tablespoon to scoop the mixture. Carefully tip each scoop onto the tray to form neatly domed rounds. This technique helps achieve consistent size and shape for your coconut roughs.
Spooning mounds of coconut rough on lined baking sheet.

How Long Does Coconut Oil Last Once Opened?

Once opened, coconut oil typically lasts for about two years if stored properly. It’s important to keep it in a cool, dark place and tightly sealed to maintain its freshness. Coconut oil is quite stable due to its high saturated fat content, which helps resist rancidity longer than other oils. Always check for any signs of spoilage, such as off smells or mold, before use.

Coconut roughs on pink plate.

How to Store Coconut Rough

Refrigerate: Store the coconut rough in a sealed container and keep refrigerated. They will remain fresh for 1 week to 10 days.

Freeze: For extended storage, place the coconut roughs in a freezer-friendly sealed container. Use parchment paper between the layers to prevent sticking, or store them in zip-lock bags. They can be frozen for up to 2 months. Thaw the coconut roughs in the refrigerator overnight or at room temperature for several hours before serving.

Coconut rough mounds on plate.

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

Coconut roughs on a serving plate

3 Ingredient Coconut Rough

Samantha Pickthall
Homemade Coconut Rough are small crunchy cookies created with only 3 ingredients. This simple sweet treat will remind many of their childhoods! 
4.30 from 10 votes
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert, Snack
Servings 30 cookies
Calories 127 kcal

Ingredients
 
 

  • 250 g block plain dark chocolate, broken into squares or roughly chopped
  • 60 g coconut oil, solid or melted
  • 3 1/4 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

  • Refrigerate: Store the coconut rough in a sealed container and keep refrigerated. They will remain fresh for 1 week to 10 days.
 
 
  • Freeze: For extended storage, place the coconut roughs in a freezer-friendly sealed container. Use parchment paper between the layers to prevent sticking, or store them in zip-lock bags. They can be frozen for up to 2 months. Thaw the coconut roughs in the refrigerator overnight or at room temperature for several hours before serving.

Nutrition

Calories: 127kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 5mgPotassium: 110mgFiber: 2gSugar: 3gVitamin A: 3IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
Keyword coconut, dark chocolate
Tried this recipe? Let us know how it was!

4 Comments

    1. 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 🙂

4.30 from 10 votes (10 ratings without comment)

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