Coconut Roughs Recipe
A 3-ingredient recipe for this classic Australian sweet treat, also known as the Golden Rough.
Servings: 12 pieces
Calories: 129kcal
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: 129kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 5mg | Potassium: 82mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg