Cooking with Nana Ling

menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Resources
  • Contact
×
Home » Recipes » Confectionery

Coconut Roughs

Published: Aug 25, 2025 by Libby Hakim · 7 Comments

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 5 votes
Prevent your screen from going dark
Print Recipe Pin Recipe Save Saved!
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 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

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!

More Confectionery

  • Mango Crunch.
    Mango Crunch
  • Baileys Truffles
  • Toffees in patty cases.
    Toffees
  • Honey popcorn on plate.
    Honey Popcorn
149 shares
  • Share
  • Mix

Comments

  1. Carolyn says

    September 06, 2025 at 10:48 am

    5 stars
    Wow Libby these coconut roughs are delicious and so easy to make Yum thanks

    Reply
    • Libby Hakim says

      September 08, 2025 at 8:22 am

      I made them again yesterday, too. They are YUM - agreed! Thanks, Carolyn.

      Reply
  2. Carolyn says

    August 29, 2025 at 2:09 pm

    5 stars
    Gee Libby these look divine I can't WAIT to try them hope they are as good as yours
    Thanks so much for sharing

    Reply
  3. Kerry says

    August 29, 2025 at 1:00 pm

    I remember coconut roughs being in the gold foil wrapping! But I was more a fan of the mint pattie. Those were the days....

    Reply
    • Carolyn says

      August 31, 2025 at 2:33 pm

      5 stars
      THAT'S what they remind me of, carnival patties lol

      Reply
  4. Libby Hakim says

    August 26, 2025 at 9:41 am

    5 stars
    A nostalgic fave

    Reply
    • julie Trenna Cahill says

      August 29, 2025 at 8:36 am

      5 stars
      I just Love these so darn much, Thanks Libby

      Reply
5 from 5 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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.

More about me →

Christmas Collection

  • Christmas Biscotti on plate.
    Christmas Biscotti
  • Pea and Ham Soup in bowl.
    Pea and Ham Soup
  • Christmas Jelly Slice on plate.
    Christmas Jelly Slice
  • Baileys Mars Bar Slice stacked on plate.
    Baileys Mars Bar Slice
  • Pecan Biscuits dusted with icing sugar.
    Pecan Biscuits Recipe
  • Golden star-shaped Christmas cookies decorated as a festive tree, perfect for holiday baking and dessert tables.
    Gingerbread Christmas Trees

Most Popular

  • Tomato Relish in dish with jars in abckground.
    Tomato Relish
  • Apricot Chicken on plate with rice.
    Apricot Chicken
  • cob loaf recipe with bread dipping into cob loaf.
    Cob Loaf Recipe
  • classic trifle recipe
    Traditional Trifle Recipe
  • choko pickles
    Choko Pickles
  • Cabbage Mince Chow Mein in frypan.
    Cabbage Mince Chow Mein

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

Useful

  • Using Aussie Recipes
  • All Recipes
  • Contact
  • Media

I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

Copyright © Cooking with Nana Ling 2026. All rights reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.