This delicious No-Bake Chocolate Coconut Biscuit Roll is a traditional Hungarian dessert made with crushed biscuits, cocoa powder, and a rich, creamy coconut filling. Known in Hungary as Kókusztekercs, this old-fashioned treat has been a family favourite for generations.
The combination of chocolate, coffee, and coconut creates a wonderfully rich flavour, while the beautiful spiral pattern makes every slice look irresistible.
Best of all, there’s no baking involved! This easy dessert is perfect for holidays, family gatherings, or whenever you’re craving something sweet without turning on the oven.
Tips for the Perfect Coconut Biscuit Roll
Use finely crushed biscuits. The finer the crumbs, the smoother and easier to roll the chocolate dough will be.
Don’t skip the coffee. A little strong coffee enhances the chocolate flavour without making the dessert taste strongly of coffee.
Adjust the consistency. The biscuit dough should be soft enough to roll without cracking but firm enough to hold its shape.
For an alcohol-free version, replace the rum with an equal amount of milk and add a few drops of rum flavouring if desired.
Use softened butter. Room-temperature butter makes the coconut filling smooth and easy to spread.
Chill before slicing. Refrigerating the roll helps the filling firm up and ensures neat, attractive slices.
Storage. Store the coconut biscuit roll tightly wrapped in the refrigerator and enjoy within 4–5 days for the best freshness.
Coconut Biscuit Roll
Print RecipeIngredients
- FOR THE CHOCOLATE BISCUIT LAYER
- 300 g finely crushed plain biscuits (such as digestive biscuits)
- 100 g icing sugar
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 4 tablespoons rum
- 50 ml strong brewed coffee, cooled
- 150 ml milk
- FOR THE COCONUT CREAM FILLING
- 80 g desiccated coconut
- 100 g unsalted butter, softened
- 150 g icing sugar
- 1 tablespoon coconut flavouring (optional)
- FOR ROLLING
- 50 g desiccated coconut
Instructions
1. Prepare the ingredients
Place the desiccated coconut for the filling in a food processor and pulse briefly until it becomes finer. This gives the cream a smoother texture and a more intense coconut flavour.
Brew a strong coffee and allow it to cool.
2. Make the chocolate biscuit dough
In a large mixing bowl, combine the finely crushed biscuits, icing sugar, and cocoa powder.
Add the milk, cooled coffee, and rum. Mix everything together, then knead until you have a smooth, firm, and pliable dough.
The mixture should hold together without being sticky. If it feels too dry, add a little more milk. If it is too soft, add some extra crushed biscuits.
3. Prepare the coconut filling
Place the softened butter and icing sugar in a mixing bowl. Add the coconut flavouring, if using.
Beat with an electric mixer for 3–4 minutes until the mixture becomes light, fluffy, and creamy.
Finally, fold in the finely ground desiccated coconut and mix until evenly combined.
4. Roll out the biscuit dough
Sprinkle a clean work surface or large sheet of baking parchment with desiccated coconut.
Place the chocolate biscuit dough on top and shape it into a rectangle.
Using a rolling pin, roll the dough into an even rectangular sheet. Sprinkle with additional coconut if the dough begins to stick.
Try to make the edges slightly thinner so the finished roll closes neatly.
5. Add the filling and roll
Spread the coconut buttercream evenly over the chocolate biscuit layer.
Starting from one of the longer edges, carefully roll the dough into a tight log. Begin with small, gentle movements to create a beautiful spiral pattern inside.
Press the seam lightly to seal the roll.
6. Chill and serve
Wrap the coconut roll tightly in cling film and refrigerate for at least 2 hours, or until firm enough to slice.
Once chilled, cut into slices using a sharp knife.
For the best flavour and texture, allow the slices to soften slightly at room temperature before serving.
