Coconut cream cookie roll
Cookie Roll with Coconut Cream
Who doesn't love a delicious, quick-to-make dessert that's full of flavor? The cookie roll with coconut cream is the perfect choice for any occasion, from birthdays to family gatherings or simply to treat yourself after a long day. This easy-to-make recipe combines the crunchy textures of cookies with the creaminess and sweetness of coconut cream, delivering an explosion of flavors in every bite. Plus, it's a no-bake dessert, making it even more appealing!
Preparation time: 20 minutes
Chilling time: 2-3 hours
Total time: 2-3 hours and 20 minutes
Number of servings: 10-12
Ingredients
For the syrup:
- 500 ml water
- 300 g sugar
For the cookie dough:
- 700 g plain cookies
- 2 tablespoons cocoa
- 1 packet vanilla essence
- The previously prepared syrup
For the coconut cream:
- 150-200 g coconut
- 100 g powdered sugar
- 1 pack (250 g) margarine, at room temperature
Step by step: Making the cookie roll with coconut cream
1. Preparing the syrup: In a pot, add 500 ml of water and 300 g of sugar. Place the pot over medium heat and stir until the sugar is completely dissolved. Once it reaches boiling point, let it boil for 2-3 minutes. Then, remove it from the heat and let it cool completely. The syrup will provide moisture and sweetness to the cookies, ensuring that the roll has the perfect consistency.
2. Crushing the cookies: While the syrup is cooling, crush the plain cookies in a large bowl. You can use a food processor or a plastic bag and a rolling pin to crush them manually. The cookies should be turned into fine crumbs, but not to a powder level. Add the 2 tablespoons of cocoa and the vanilla essence, mixing well.
3. Mixing the cookies with the syrup: Once the syrup has cooled, gradually pour it over the cookie and cocoa mixture. Use a spatula or spoon to combine the ingredients until you have a homogeneous mixture. Make sure all the crumbs are well soaked in the syrup.
4. Preparing the coconut cream: In a separate bowl, combine the soft margarine (at room temperature) with 100 g of powdered sugar. Use an electric mixer to beat them together until the mixture becomes creamy and fluffy. Gradually add the coconut and mix well until homogeneous. You can adjust the amount of coconut according to your preferences – more coconut will make the cream richer.
5. Forming the roll: Take a piece of plastic wrap and place the cocoa cookie mixture on it. Use your hands to spread the dough into a uniform rectangle, about 1-2 cm thick. On top, add the coconut cream, spreading it evenly over the cookie dough.
6. Rolling and chilling: Using the plastic wrap, tightly roll the dough into a roll, being careful not to break it. Seal the ends of the roll well so that the cream does not leak during chilling. Place the roll in an airtight container or wrapped in plastic wrap and refrigerate for 2-3 hours. This step is essential to allow the dessert to firm up and hold its shape.
7. Serving: After the roll has chilled and firmed up, take it out of the refrigerator and cut it into thick slices of about 2 cm. You can sprinkle some coconut on top for a more attractive appearance and additional flavor! I recommend serving it alongside a cup of coffee or a fragrant tea, which will perfectly complement the sweetness of the dessert.
Useful tips
- Choosing cookies: Use plain cookies without filling to avoid influencing the final taste. Digestive cookies or Petit Beurre types are excellent options.
- Variations: You can experiment with different flavors by adding almond or orange essence to the coconut cream. You can also replace margarine with butter for a richer taste.
- Storage: The roll can be kept in the refrigerator for up to a week. Make sure it is well covered to prevent drying out.
Nutritional benefits
- Coconut: It is an excellent source of healthy fats, fiber, and minerals such as manganese and copper.
- Cookies: They provide carbohydrates that are a quick source of energy.
Frequently asked questions
1. Can I replace margarine with butter?
Yes, butter can be used instead of margarine for a richer taste. Make sure it is at room temperature for proper mixing.
2. How can I make the roll less sweet?
You can reduce the amount of powdered sugar in the coconut cream. You can also use cookies with a lower sugar content.
3. Can the roll be frozen?
Yes, the roll can be frozen. Wrap it well in plastic wrap and place it in an airtight container. It is recommended to let it thaw in the refrigerator before serving.
This cookie roll recipe with coconut cream is not only delicious but also very versatile. I encourage you to try it and personalize it to your tastes. Enjoy!
Ingredients: 300 g sugar 500 ml water 100 g powdered sugar 700 g plain biscuits 2 tablespoons of cocoa vanilla essence 1 pack of margarine 150-200 g coconut
