Recipes for rolls with coconut, the best choice for a sweet snack! Try them out

Whether you’re looking for inspiration for Christmas cookies or just looking for something sweet to nibble on after a hearty lunch or coffee with friends. You just hit a goldmine!

These coconut roll recipes have everything in them, and you can choose a recipe for any occasion.

Enjoy a delicious, tender and fluffy dough full of coconut flavor and aroma.

Which coconut treat will you start with?

Coconut rolls filled with cream

These rich, tender and fluffy sourdough rolls with coconut are a nice addition to Sunday brunch or for sitting with friends over coffee.

What will we need

For rolls

  1. 2 teaspoons of active dry yeast
  2. 2 tablespoons of warm water
  3. 125 ml warm thick whipping cream
  4. 2 tablespoons sugar (plus 2 teaspoons)
  5. Egg
  6. 300 g plain flour (divided)
  7. Pinch of salt
  8. 60 g cold butter (cut into cubes)

For filling

  1. 2 tablespoons butter (softened)
  2. 60 g of powdered sugar
  3. 60 g of sweetened grated coconut

For decoration

  1. Egg
  2. 2 tablespoons of milk
  3. 60 g of sweetened grated coconut


  1. Dissolve the yeast in warm water in a small bowl
  2. Stir in the warm cream, sugar, eggs and 60 g of flour
  3. Add salt and remaining flour to a large bowl
  4. Cut the butter into the flour and mix to create a crumbly mixture
  5. Stir in the yeast mixture and process until combined and incorporated, but do not knead
  6. Cover the dough and refrigerate for at least 2 to 3 hours or overnight
  7. Mix butter and powdered sugar for the filling
  8. Stir in the coconut and set aside
  9. Divide the dough in half
  10. Place both parts on a lightly floured work surface and roll each part into a circle
  11. Spread the filling and cut each circle into eight triangles
  12. Roll up the individual triangles from the widest end and place them on greased baking sheets
  13. Bend the ends of the rolls into a half-moon shape
  14. Cover and let rise in a warm place until doubled in size, about 1 hour
  15. For the frosting, mix eggs and milk
  16. Spread the glaze over the dough and sprinkle it with coconut
  17. Bake the coconut rolls at 180 degrees for 13-18 minutes until golden
  18. Take the rolls out of the oven and let them cool on the wire rack

Planning to sleep in on Sunday? Then there is nothing better than starting the day with a proper brunch! You can read how to do it and what dishes go best with it in this article with brunch recipes ! You have to try them, they are absolutely amazing!

Fluffy rolls filled with a soft coconut filling.

Christmas coconut rolls

Traditional rolls with coconut, which are an integral part of the Christmas candy tray. In our recipe, we even offer you two options for shaping the dough, so that the choice of shapes is a little more varied.

What will we need

  1. 250 g of melted butter
  2. 175 g granulated sugar
  3. A teaspoon of baking powder
  4. 2 eggs
  5. 500 g finely grated coconut (semi-sweet or unsweetened)
  6. 500 g plain flour
  7. 250 g of coconut flour

For sugar sprinkles

  1. 100 g of powdered sugar
  2. A bag of vanilla sugar


  1. Add the cold butter to a medium saucepan and melt it over low heat
  2. As soon as it dissolves, remove it from the heat and let it cool to room temperature before using it again
  3. When the butter is warm (not hot), add the sugar and stir until the sugar is dissolved and well combined with the butter
  4. Add eggs and continue mixing
  5. Add baking powder and continue mixing
  6. Pour the mixture into a large bowl and add the coconut
  7. When everything is thoroughly mixed, add both flours and continue mixing until everything is incorporated into the dough
  8. Remove the dough from the bowl and continue kneading by hand
  9. Divide the dough in half and make different shaped coconut cookies from each
  10. Break off ½ teaspoon of the dough for the coconut rolls and roll it into a ball in your hands
  11. Then roll the ball into a long roll and bend it like a crescent
  12. For bow-shaped cookies, break off ½ teaspoon of the dough and shape it into a ball in your hands
  13. Then roll out the ball like a noodle and gently press both ends with a fork to resemble a bow
  14. Line the tray with baking paper and transfer both types of cookies onto them
  15. Bake coconut rolls and coconut bows at 160 degrees for 15 minutes
  16. Then let them cool for 5 minutes
  17. Prepare a mixture of powdered sugar and vanilla sugar
  18. We coat the rolls and bows, still slightly warm, in the sugar mixture
  19. Then let them cool completely and store them in a cool place
Tender Christmas cookies made of coconut and sprinkled with sugar.

Coconut rolls dipped in chocolate

These buttery coconut rolls are really very easy to make. The resulting brittle candies are suitable not only as a festive treat, but also as a quick sweet snack when you want something small to bite into.

What will we need

  1. 375 g of powdered sugar
  2. 250 g butter (softened)
  3. A big egg
  4. 2 teaspoons of vanilla
  5. 450 g plain flour
  6. 200 g coconut flour (or grated unsweetened coconut)
  7. A teaspoon of sour cream
  8. A teaspoon of baking soda

For the frosting

  1. 400 g semi-sweet chocolate (chopped into pieces)
  2. 2 tablespoons of butter

For sprinkling

  1. 100 g pecans (finely chopped)


  1. Mix powdered sugar, butter, eggs and vanilla in a bowl
  2. Beat the mixture on medium speed until creamy
  3. Add flour, cream and baking soda
  4. Beat again on low speed until well combined
  5. Divide the resulting dough into quarters
  6. Wrap them in cling film and chill in the fridge for 1 hour
  7. Preheat the oven to 180 degrees
  8. Roll each quarter into a long noodle
  9. Cut each noodle into 4 pieces
  10. Shape each piece into a crescent shape
  11. Place them on baking sheets lined with baking paper
  12. Place in the oven and bake for 8-10 minutes until golden
  13. Take them out and let them cool completely
  14. Mix the chocolate pieces and the butter in a small microwave-safe bowl, where we melt and mix it in short intervals
  15. Dip each ½ coconut roll in chocolate
  16. Immediately sprinkle with chopped pecans as needed
  17. Let the rolls rest until the chocolate hardens
The best roll with nuts and chocolate, made from coconut dough.

Puffed coconut rolls

A simple recipe for puffed coconut rolls that requires a minimum number of ingredients, minimal pastry experience, but a big love for sweets. Molds are important in this recipe for squeezing out the correct and original shape.

What will we need

  1. 750 g of powdered sugar
  2. 500 g plain flour
  3. 500 g Hera (or butter)
  4. 250 g of coconut flour
  5. 1 and ½ bags of baking powder


  1. Mix all the ingredients in a large bowl
  2. We make a soft dough and form a ball from it
  3. The batter will be runny, but that’s okay
  4. We then squeeze the dough into molds for puffed coke rolls
  5. Preheat the oven to 130 degrees
  6. Place the tray with the coconut rolls in the preheated oven and bake at 130 degrees until golden
  7. Take out the rolls and turn them out of the molds
  8. Then let it cool completely

If we don’t have enough molds, we line the molds with food foil and squeeze the dough into the mold. We then turn the roll out onto a baking sheet lined with baking paper. The same shaped roll will be created, as if it had been baked in a mold.

Baked rolls shaped in a mold, made of coconut dough and sprinkled with sugar.

Coconut croissant

The best thing to do with day-old croissants is to fill them with macadamia cream, sprinkle with shredded coconut and sprinkle with powdered sugar. Then it’s up to you how you serve this recipe for coconut rolls. Will you serve them alone or filled with some soft and light cream or with homemade jam? There are no limits to imagination.

What will we need

  1. 6 homemade croissants (or store bought, day old)

For the cream

  • 170 g of macadamia nuts
  • 10 g plain flour
  • Pinch of salt
  • 90 g butter (softened)
  • 75 g granulated sugar
  • A big egg
  • ½ teaspoon of pure vanilla extract

For the frosting

  1. 80 g of grated coconut
  2. A spoonful of powdered sugar


  1. In the bowl of a food processor, grind the macadamia nuts to a fine powder without turning them into nut butter
  2. Transfer them to a small bowl, add flour and salt and mix thoroughly to create a smooth mixture without lumps
  3. In a large bowl, start beating the softened butter until it has a creamy consistency
  4. Add powdered sugar and mix at low speed
  5. Then we increase the speed and continue to beat until the mixture is fluffy
  6. Add half of the macadamia nut mixture to the butter and mix on low speed until completely combined
  7. Add the rest of the nuts and mix again until completely incorporated
  8. Finally, add the egg and vanilla extract and mix to combine
  9. Beat the nut mixture on low speed until completely combined and the cream is smooth
  10. Then we place it in the fridge for at least 2 hours to cool down
  11. Preheat the oven to 160 degrees
  12. Pour the unsweetened grated coconut in an even layer on a plate or in a larger bowl
  13. Cut the croissants in half and spread about 3 spoons of macadamia cream on the bottom halves
  14. Spread about 1 tablespoon of macadamia cream on the top halves
  15. Then dip the upper halves in grated coconut
  16. Lightly press it to the croissant so that the coconut adheres well
  17. Place both halves of the croissant on a baking sheet, greased side up, and bake for about 20 minutes
  18. Then take out the coconut rolls and let them cool
  19. We serve the rolls sprinkled with powdered sugar

Try other fluffy coconut treats like these coconut buns .

Coconut roll filled with delicious nut cream and sprinkled with coconut.

How to make homemade coconut butter?

Want to learn how to make your own coconut butter in the comfort of your own home? This recipe for coconut butter will convince you that there is nothing easier and you will never buy it in the store again.

  • 700 g of coconut flakes
  • Pinch of salt


  • Add 350 g of coconut flakes to the mixing bowl of the food processor
  • We mix them for about 30 seconds, until they significantly reduce their volume
  • Using a spatula, scrape down the sides of the blender and add the rest of the coconut
  • We mix for another 60-90 seconds until we reach a smooth consistency
  • If after 2-3 minutes the coconut still does not resemble butter, add 1 tablespoon of coconut oil and mix again
  • Put the butter in a glass and store it at room temperature for 2-3 months

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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