Since 1956 Eurovision has been a source of entertainment
to all of Europe and apparently Australia? As an American ExPat I never really
got into Eurovision, in fact if it hadn't been the theme for Treat Petite
(blogger challenge) this month it probably would have passed me by again this
year.
I thought it was a great theme for the challenge and it
had me researching a couple of the countries I find interesting. The research
now has me following an amazing Icelandic food blog, which is completely unrelated to the rest of this post! In the end I went
with the best sort source one could find, I asked someone.
More specifically I asked my neighbor and friend Niki who
happens to be Hungarian. Last Friday she came over and helped me make these
super fun no bake Coconut Rolls. The base is made from digestive biscuits,
sugar, cocoa powder, butter, almond extract, and apricot jam.
This combination is also used to make a truffle like
treat. Instead of rolling out the dough, like you do in the instructions, they
are rolled into balls before being coated in coconut. Also rum is used in place
of the extract. Sometimes it’s even wrapped around a cherry to make it even
more special.
However these rolls are the most popular with children and I can see why. The fun colors of the buttercream filling are very eye catching! You can use whatever colors you want really. These are pretty versatile treat!
However these rolls are the most popular with children and I can see why. The fun colors of the buttercream filling are very eye catching! You can use whatever colors you want really. These are pretty versatile treat!
Niki has made these so many times she was just pouring
things in and adding a little more of this or that. I did take notes so here is
how we made these delicious coconut rolls. Trust me when I say you won’t be
able to resist them.
Coconut Rolls:
900g digestive biscuits
250g golden caster sugar
60g cocoa powder
1 bag desiccated coconut
250g unsalted butter, very soft
1-2 teaspoons almond extract to taste
½ jar of apricot jam
milk, as needed
buttercream (recipe follows)
Blitz all of the digestive biscuits in a food processor
until they are tiny crumbs. Mix in the sugar, cocoa powder, and about ½ of the
bag of coconut. Add the butter, extract, and jam – mix using your hands until
you get a soft sticky like dough. Add either more jam or milk if it’s too dry.
It is easier to add more jam or milk if the mixture is dry then to add more
biscuit crumbs if the mixture is too wet, so be careful.
Once the mixture is completely combined it will be a bit
sticky, but you should be able to handle. Divide it into 3 portions as evenly
as possible. Take 1/3 of the dough and place it on a big sheet of cling film –
enough to fold over the mixture and gently roll it out to a rectangle shape
approximately 20x31cm or 8 ½ x12 inches. Spread one color/portion of the
buttercream over the dough leaving a small boarder around the edges.
On one of the shorter ends gently start to the dough up by
tucking the edge in. Keep it as tight as possible using the cling film to help
it along. Once rolled leave to the side and repeat two more times with the
remaining dough and other colors of buttercream. Then sprinkle the rest of the coconut
out on the work surface and very gently roll each roll in the coconut. You may
have to help it stick in places by gently pressing down.
Leave in the fridge for at least an hour before slicing. I
was told I cut mine a little too thick, but not sure it matters much, as they
won’t last long.
butter cream:
250g unsalted butter, soft
250g golden caster sugar
1 tsp vanilla extract
3 different food color pastes
Beat the butter, sugar, and vanilla
together until combined and soft. Divide as evenly as possible into 3 separate
bowls making each one a different color. Follow instructions above.
Thank you Niki for spending the
afternoon with me and sharing this treat from your home country! And good luck
to Hungary in the Eurovision finals!
notes: this is my entry for the Treat Petite Blogger Challenge hosted by Cakeyboi and The Baking Explorer there is still time to get your entry in!
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