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    Home » Recipes » Confectionery

    Coconut Roughs

    Published: Aug 25, 2025 by Libby Hakim · 1 Comment

    Jump to Recipe Print Recipe

    These homemade Coconut Roughs are super simple to make and just like the little Aussie treat, wrapped in gold, that we've loved for decades!

    Coconut roughs stacked on plate.
    Jump to:
    • A little Aussie treat
    • Ingredient notes
    • How to make Coconut Roughs
    • More 3-ingredient fun
    • Coconut Roughs Recipe

    A little Aussie treat

    Golden Roughs – at one time called Coconut Roughs, a name that still sticks – have been around since the 1960s. They're a simple, round disc of chocolate mixed with toasted coconut. You'd often see them paired with the (less popular) Mint Patties on the counters of sweet shops.

    Are you old enough to remember them as pictured on the left?

    Ingredient notes

    All you need is good quality chocolate – I prefer milk but you might like dark – unsweetened desiccated coconut and a little oil (vegetable or canola work best). You don't have to include the oil, but it helps to thin the chocolate enough to create that thin, round shape.

    Ingredients for Coconut Roughs.

    See the recipe card at the end of this post for ingredient quantities.

    Love coconut treats? You might also like the recipes for Fijian Coconut Pie, Coconut Cake, Coconut Ice and Raspberry Coconut Slice.

    How to make Coconut Roughs

    You'll need two baking trays lined with baking paper. Get these ready first.

    Measure out the coconut and toast it lightly in a frying pan (see image 1).

    Break up the chocolate into a microwave-proof bowl. Add the oil (see image 2) and then place in microwave for 20 second bursts. Stir well between bursts until the chocolate is smooth, glossy and runny (see image 3).

    How to make Coconut Roughs - collage 1.

    Add the toasted coconut to the melted chocolate mixture and stir well to combine (see images 4 and 5).

    Drop tablespoons of mixture onto the lined baking tray (see image 6)and use a small spoon to spread into a disc shape that is about 7cm in diameter (see images 7 and 8).

    How to make coconut roughs - collage 2.

    Place into the fridge to set. Once set, lift discs off the baking paper, place into an airtight container and store in the fridge for up to a few weeks.

    Close up of a Coconut Rough with a bite taken out of it.

    More 3-ingredient fun

    Looking for other recipes with just 3 ingredients like this one? Try these:

    • lemonade scones with jam and cream.
      Lemonade Scones
    • heavenly hash
      Heavenly Hash
    • mixed fruit slice
      Mixed Fruit Slice
    • coconut biscuits on plate.
      Coconut Biscuits

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    Coconut roughs.

    Coconut Roughs Recipe

    Libby Hakim
    A 3-ingredient recipe for this classic Australian sweet treat, also known as the Golden Rough.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course confectionery, Dessert
    Cuisine Australian
    Servings 12 pieces
    Calories 129 kcal

    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 rays 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

    Calories: 129kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 5mgPotassium: 82mgFiber: 2gSugar: 8gVitamin C: 0.1mgCalcium: 5mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Libby Hakim

      August 26, 2025 at 9:41 am

      5 stars
      A nostalgic fave

      Reply
    5 from 1 vote

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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