The best Margot bar bun recipes. Their taste will take you to paradise!

Why is this bun so popular?

Because everyone knows the Margot cookie.

A sweet coconut-chocolate treat that we occasionally indulge in.

Come try these Margot bun recipes and choose your favorite.

Margot bun with marshmallow topping

It might seem that the procedure is complicated and there are a lot of ingredients, but don’t worry, everything fits together like the gears of a watch. This recipe is made special with marshmallows, which give the frosting a completely different dimension. Try it and see for yourself.

What will we need:

For the dough

1. 270g plain flour
2. 200g of sugar
3. 1 softened butter (cut into cubes)
4. 1 teaspoon of baking soda
5. ½ teaspoon of salt
6. 250 ml of lukewarm water
7. 125g of cocoa
8. 2 large eggs
9. 125 ml buttermilk
10. 1 teaspoon vanilla extract (or vanilla sugar)

For the frosting

1. 1 can of condensed milk
2. 150g of sugar (if you want a less sweet bun, omit the sugar)
3. 20 large marshmallows
4. 250g of grated coconut
5. 250g of almond slices

Method:

1. Preheat the oven to 180 degrees
2. Mix plain flour, sugar, baking soda and salt in a large bowl
3. Mix the butter, water and cocoa in a small saucepan
4. Cook the mixture until the butter melts
5. When the butter is melted and the mixture is well mixed, pour the cocoa mixture into the dry ingredients in the bowl
6. Next, mix the egg, buttermilk and vanilla together
7. Pour this into the cocoa mixture in a large bowl and mix everything together well
8. Pour the batter into a pre-prepared baking sheet measuring 38 x 25 cm and transfer to the oven
9. Bake the dough in the preheated oven for 20-25 minutes
10. We continuously check with a skewer
11. Meanwhile, mix condensed milk, sugar and marshmallows in a saucepan
12. Cook the mixture until the marshmallows are completely melted
13. Remove the glaze from the heat and stir in the coconut
14. Brush the bun with coconut glaze and sprinkle with almonds
15. Finally, let it cool down and serve

Chocolate bun with coconut sprinkles

A classic bun inspired by the Margot bar, but enhanced with homemade coconut sprinkles. Don’t be afraid of coconut liqueur either, which gives the bun a nice aroma and gives the whole bun the right twist.

What will we need:

For the dough

1. 175g soft butter (keep some aside to wipe the baking sheet)
2. 300g ground almonds
3. 100g of dried coconut
4. 50g of cocoa powder
5. ½ teaspoon of salt
6. 400 ml can of full-fat coconut milk
7. 75g dark chocolate
8. 250g of powdered sugar
9. 3 M-sized eggs

For the frosting

1. 200g dark chocolate
2. 50 ml of coconut liqueur or coconut extract

For coconut sprinkles

1. 75g granulated sugar
2. 35 ml of water
3. 75g of loose coconut

Method

1. Preheat the oven to 180 degrees
2. Mix almonds, coconut, cocoa and salt in a bowl
3. Pour half of the coconut milk into a saucepan and bring to a boil
4. When the milk is boiling, remove it from the stove and stir in the chocolate. Stir until the chocolate melts, then set aside
5. Put the butter in a bowl and beat until creamy. Then we add sugar and continue whipping. We begin to add the eggs and beat them gradually
6. Once we have the liquid ingredients mixed and whisked, add them to the dry ingredients and mix them together
7. Pour the dough into the prepared form and bake for approximately 40-45 minutes
8. When the bun is ready, let it rest
9. In the meantime, we will prepare a pot in which we will bring the rest of the coconut milk to a boil
10. When the milk is boiling, remove it from the heat and pour the chocolate into it. Stir the mixture until the chocolate melts
11. Add coconut liqueur or coconut extract, mix and put in the fridge
12. When the mixture is stiff enough, spread it on the bun
13. For the coconut sprinkle, keep the oven on at 180 degrees and prepare a tray with baking paper and a separate bowl with coconut
14. Put the sugar and water in a saucepan and stir over medium heat to dissolve the sugar. Then bring the mixture to a boil
15. When the syrup starts to boil, stop stirring for a minute and let the syrup boil
16. Take the pot off the heat and pour the syrup into the bowl with the coconut
17. Mix thoroughly, spread evenly on baking paper and transfer to the oven
18. Stir the mixture on the baking sheet at least once so that the edges do not burn and bake the form for 3-4 minutes
19. Remove the coconut sprinkle from the oven and let it cool
20. After it has cooled, sprinkle it on the prepared Margot bun

Hello Margot

We have a fit version of this goodness. In this recipe we will use ingredients that are popular in the fitness world. Make a healthier version of your favorite bun from quality ingredients.

What will we need

1. 45g of cocoa
2. 40g of grated coconut
3. 130g plain flour
4. 2 teaspoons of baking powder
5. pinch of salt
6. 2 eggs
7. 160g of sugar (coconut sugar)
8. 100 ml vegetable oil (coconut oil)
9. 180 ml of coconut milk
10. 1 teaspoon of vanilla extract

For the frosting

1. 60 g of dark chocolate, broken into pieces
2. 1 tablespoon of coconut oil
3. 3 tablespoons of grated coconut

Method

1. Preheat the oven to 180 degrees
2. Grease the edges of the mold (approx. 20 cm) and line the bottom with baking paper
3. Mix the coconut with flour, baking powder, cocoa and salt
4. Next, mix eggs, sugar, oil, coconut milk, vanilla extract and beat the mixture
5. While whisking, gradually add the dry ingredients
6. Pour the dough into the mold and put it in the oven
7. Bake for approximately 45-50 minutes
8. When the bun is ready, take it out of the oven and let it cool
9. Meanwhile, melt the chocolate in a water bath and then mix in the coconut oil
10. Cover the chocolate bun with chocolate glaze and finally sprinkle with coconut

Margot cup bun

You will not need a scale for this recipe, but only one classic mug with a volume of 250 milliliters. The recipe is simple and, thanks to the fact that there is no need to weigh anything, it is also super fast.

What will we need

1. ½ cup coconut oil
2. 3 eggs
3. ½ cup granulated sugar
4. 1 teaspoon of coconut extract
5. 2 ½ cups plain flour
6. ½ cup cane sugar
7. 1 cup coconut milk (can be regular)
8. ¾ cup of grated coconut
9. 2 teaspoons of baking powder
10. ½ teaspoon of salt

For the frosting

1. ½ cup dark chocolate
2. 2 tablespoons of butter

Method

1. Preheat the oven to 180 degrees and line the form with baking paper
2. Mix coconut oil, cane sugar, granulated sugar and coconut extract in a large bowl
3. Beat eggs and grated coconut into the mixture
4. Sift the flour, baking powder and salt into the second bowl
5. Add the dry ingredients, alternating with the coconut milk to the wet ingredients
6. Pour the resulting dough into the mold and bake for 40 minutes, constantly checking the dough with a skewer
7. Leave the baked bun to cool
8. In the meantime, prepare the frosting
9. Melt the butter in a water bath, stir in the broken chocolate and stir until the ingredients are combined
10. Cover the cooled bun with chocolate glaze

Chocolate-coconut cake

This cake is more time consuming and requires a bit of cooking skill. But if you decide to try a cake inspired by this bar and follow the whole recipe, you won’t regret it.

What will we need

The crust

1. 160g plain flour
2. 60g of cocoa
3. 1 tablespoon granulated sugar
4. ½ teaspoon of salt
5. 115g of butter from the fridge (cut into smaller cubes)
6. 3-4 tablespoons of cold water

Filling

1. 90g of grated coconut
2. 120g granulated sugar
3. 600 ml of full-fat coconut milk (it can also be classic)
4. 3 tablespoons of starch
5. ½ teaspoon of salt
6. 3 egg yolks
7. 1 whole egg
8. 170g dark chocolate
9. 1 teaspoon of vanilla extract
10. 240 ml of heavy cream
11. 30 g of powdered sugar
12. ½ teaspoon of coconut extract
13. coconut flakes or shredded coconut for garnish

Method

1. Mix plain flour, granulated sugar and salt in a large bowl
2. Add the chopped butter and start working the mixture together
3. Gradually add water by spoonfuls until the dough starts to come together
4. Knead the dough and put it in the fridge for 30 minutes
5. Then roll out the dough to the size of the cake pan
6. Transfer the dough to the mold and press it into the mold
7. If the dough protrudes, we cut it off
8. Pierce the dough in the mold with a fork and put it in the fridge for 15 minutes
9. Preheat the oven to 180 degrees
10. Line the cooled crust with aluminum foil or baking paper and load it with beans or rice
11. Bake the crust for 20 minutes then remove the foil or paper and bake for a further 20 minutes until the crust is dry to the touch then leave to cool
12. For the filling, mix 60g of granulated sugar, cornstarch and salt in a large bowl
13. Add yolks, whole eggs and whisk together
14. Pour coconut milk, the rest of the granulated sugar into a saucepan and bring to a boil
15. While stirring constantly, pour the mixture of coconut milk and sugar into the yolk mixture
16. When the ingredients are combined, pour them back into the pot and cook until the pudding thickens (about 4-5 minutes)
17. Stir chocolate, vanilla extract, grated coconut into the pudding and let the pudding cool
18. Pour the pudding over the cooled body and let the cake rest for at least 3 hours
19. In a bowl, whip the whipped cream with powdered sugar and coconut extract
20. Brush the cake with whipped cream before serving and decorate with grated coconut or coconut flakes

Most of us enjoy a bun either in the morning for breakfast or after lunch. Neither of them should be without quality coffee from a powerful coffee machine. Therefore, if you are currently looking for a coffee machine, take a look at thecomparison of these automatic coffee machines and enjoy your sweet vice together with excellent coffee.