Chocolate Coconut Rolls Recipe, Mother's day Special!!!
Recipe type: Dessert
Cuisine: Indian
Serves: 15
  • 10-15 Marie Biscuits
  • ⅓ cup powdered sugar
  • 2 tsp ghee
  • 2 tbsp cocoa powder
  • 2-3 tbsp milk
  • For filling
  • ¼ cup desiccated coconut
  • a generous pinch Elachi(cardamom) powder
  • 1 tsp Powdered sugar
  1. Take 10-15 Marie Biscuits and powder it. In a bowl take the powdered Marie biscuits, powdered sugar, and cocoa powder mix well. Make sure the mix should not contain solid crumbles in it. Add the milk little by little and start making the dough.
  2. Don't add so much milk at a time add it little by little once it started making a thick dough then stop adding the milk.I have added 3 tbsp of milk. Add 2 tsp ghee to the chocolate mix and then make a soft pliable ball. keep aside.
  3. Let us make Stuffing for the Chocolate Rolls, Take desiccated coconut in a bowl , sugar powder, and Elachi(cardamom) powder and mix well. Stuffing is ready. Now take the chocolate mix, flatten it using the rolling pin and then spread the stuffing inside. Now start rolling the edges slowly without breaking the rolls. Watch the video you can get the idea how to roll it properly.
  4. once you have rolled the chocolate rolls pack it again with the same wax paper and keep it the fridge for 3 hours to set.After 3 hours you can take out the chocolate bar and slice it slowly. You can get the nice pinwheel-shaped rolls.Chocolate coconut rolls are ready to serve. Pack it in a gift wrap and gift your loved ones. Homemade Chocolate coconut rolls are apt for a gift.
Powder the biscuit finely otherwise while rolling the rolls will break.Same like the biscuits the powdered sugar and cocoa powder should nicely sieve and then use.
use the wax paper to roll as well as flatten the choco rolls so that you can easily roll and it won't stick on the paper.
once u have rolled, refrigerate it minimum 3 hours and then slice it so that the rolls will not open for a long time.
If you desiccated coconut it can store it for a week also.
Recipe by Prema's Culinary at