Coconut Roughs Recipe

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5 from 5 votes

A 3-ingredient recipe for this classic Australian sweet treat, also known as the Golden Rough.

Prep Time10

Total Time10

Course: confectionery, Dessert

Cuisine: Australian

Servings: pieces

Calories: 129kcal

Author: Libby Hakim

Equipment

2 flat baking trays

Ingredients

180 grams chocolate (milk or dark – your choice!)
1 cup desiccated coconut (90 grams)
2 teaspoons vegetable oil (or canola or light olive oil)

Instructions

Line baking trays with baking paper.
Toast the coconut lightly in a frypan.
Break up the chocolate into a microwave-proof bowl. Add the oil and then place in microwave for 20 second bursts, stirring well between bursts until chocolate is smooth, glossy and runny.
Add toasted coconut to the melted chocolate mixture and stir well to combine.
Drop tablespoons of mixture onto the lined baking tray and use a small spoon to spread into a disc shape (about 7cm in diameter).
Place in fridge to set.

Notes

Serving:

They're best chilled, straight from the fridge.

Storing:

Store in an airtight container the fridge for up to a few weeks.

Freezing:

Freeze for up to 3 months in an airtight container or freezer bags.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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