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No-bake chocolate coconut roll slices stacked on a plate, showing cocoa cookie layers, white coconut filling, and a coconut coating.
Inga

Easy No-Bake Chocolate Coconut Roll

A soft cocoa cookie layer wrapped around a sweet, buttery coconut filling and coated in coconut. This easy no-bake chocolate coconut roll makes a beautiful spiral dessert for sharing.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 32 slices
Course: Dessert
Cuisine: American
Calories: 139
Ingredients Equipment Method Notes

Ingredients
  

Cocoa Cookie Layer

  • 8.8 oz finely ground plain tea cookies or biscuits 250 g
  • 1¾ cups powdered sugar 200 g
  • 1 tablespoon rum
  • 1 tablespoon unsweetened cocoa powder
  • ⅓ cup + 1 tablespoon + 1 teaspoon warm milk 100 ml
Coconut Filling
  • ⅔ cup unsalted butter softened (150 g)
  • 1⅓ cups powdered sugar 150 g
  • 1 cup + 3 tablespoons unsweetened desiccated coconut 100 g — finely shredded

Coating

  • Extra unsweetened desiccated coconut as needed

Equipment

  • 2 mixing bowls
  • Rolling Pin
  • 2 matching freezer bags, approximately 3 liters each
  • Plastic wrap

Method
 

  1. Make the cocoa mixture. Combine the ground cookies, powdered sugar, cocoa powder, and rum in a bowl. Add the warm milk and mix thoroughly until a uniform, soft dough forms.
  2. Roll out the cocoa layer. Place the dough inside a large freezer bag. Press out excess air and use a rolling pin to spread it into an evenly thick rectangle. Carefully cut the bag open like a book and peel back the upper piece of plastic. Leave the cocoa layer on the bottom piece.
  3. Prepare the coconut filling. Beat the softened butter and powdered sugar until smooth and creamy. Mix in the desiccated coconut until evenly combined.
  4. Roll out the coconut layer. Transfer the filling to a second freezer bag of the same size. Roll into a rectangle matching the cocoa layer. Cut the bag open and peel back the upper piece of plastic.
  5. Stack the layers. If the cocoa layer still feels warm, let it cool first. Use the remaining plastic to lift and turn the coconut layer onto the cocoa layer, with the exposed filling facing down. Align the edges and gently remove the plastic from the top.
  6. Shape the roll. Starting at one edge, use the plastic beneath the cocoa layer to help roll both layers into a snug log. Peel the plastic back as you go, keeping it out of the roll.
  7. Coat and chill. Gently roll the log in extra coconut. Wrap in plastic wrap and refrigerate for at least 2 hours, until firm.
  8. Slice and serve. Unwrap and cut into 32 thin slices with a sharp knife, wiping the blade between cuts.

Notes

  • Measurements: US measurements are approximate. For the closest result, use the gram and milliliter quantities.
  • Cookies: Use finely ground plain cookies without filling or coating. Different brands may absorb milk differently.
  • Coconut: Use finely shredded, unsweetened desiccated coconut rather than coconut flour.
  • Butter: Soften before mixing; do not melt.
  • Smaller rolls: Divide both mixtures into equal portions and use matching smaller freezer bags.
  • Make ahead: Prepare the roll the day before and refrigerate overnight.
  • Storage: Keep tightly wrapped or in an airtight container in the refrigerator and enjoy within 3-4 days.
  • Freezing: Wrap well and freeze for up to 1 month for best quality. Thaw in the refrigerator.
  • Nutrition: Estimates use plain tea cookies, unsalted butter, whole milk, 1 tablespoon of rum, and approximately 10 g of extra coconut for coating.
 

Nutrition Per Serving

Serving: 1 slice
Calories: 139 kcal
Carbohydrates: 17.6 g
Protein: 1 g
Fat: 7.4 g
Saturated Fat: 4.6 g
Sugar: 12.8 g
Fiber: 0.9 g
Sodium: 29 mg