Chocolate-cookie roll is another one of the recipes that I found in my old handwritten recipe book. This is a quick cookie dessert which does not involve much prep work, look stunning and is more or less a kids-friendly recipe. It is basically an ice-box cookie in which a layer of grated sweetened coconut is spread on a cookie dough base and frozen until set. This makes for a good presentation and kids will definitely love these cookie rolls! I made these for the first time when I was a kid and then it sat forgotten among the other recipes in my recipe book which itself was forgotten. Now that I have rediscovered it, I am definitely going to post more recipes from it. Enjoy !
For the main layer:
Graham crackers/Arrowroot biscuits - 200g (~7 oz), powdered
Cocoa powder - 1 tbsp
Coffee powder - 1 tsp (optional)
Milk - as needed
For the inner layer:
Grated coconut - 3/4 cup
Granulated sugar - 1 tbsp
Butter - 1 tsp
Butter - 1 tsp
Stir together the ingredients for the inner layer and keep aside.
Mix together the ingredients for the main (cookie dough) layer adding just enough milk to form a smooth dough.
Roll out the brown dough into a 1/4" thick rectangle on a parchment paper.
Spread the white coconut layer over the cookie dough.
Gently roll the cookie dough from the shorter side taking care not to enclose any parchment paper.
Cover the roll with plastic wrap and place it the freezer to set.
When hard, slice the roll into 1/2" pieces.
Serve cold (not frozen).