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A wonderful alternative to baked cookies. This beautiful coconut roll slices up beautifully, and is perfect for you if you love a coconut and chocolate combination. This is a really nice, refreshing treat that is fun to make and yummy to eat! Yield: 30 slices per roll
1/2 cup water
1/2 cup sugar
drop of Gefen Rum Extract
2 tablespoons Gefen Cocoa
1 tablespoon vanilla sugar
7 ounces Kedem Tea Biscuits, processed
1/4 pound coconut flakes
4 ounces margarine
1/2 box (8 ounces) confectioners sugar
Prepare the brown roll: In a small pot, bring all ingredients except the cookie crumbs to a boil. Simmer for three minutes.
Add cookie crumbs and mix well. Form into two balls.
Prepare the white roll: Mix ingredients well. Form into two balls.
Cut two pieces of Gefen Parchment Paper to eight by eight inches. Grease paper sparingly.
Roll out one brown ball onto parchment paper to 1/4 inch thickness. Roll white ball onto second paper to 1/4 inch thickness. Invert over brown roll. Roll up tightly, jelly-roll style.
Refrigerate before slicing. Repeat with remaining brown and white balls.
Photography by Tamara Friedman
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can i miss out the rum extract?
Yes, but you’ll be missing out on some flavor