Coconut cookie roll is an easy-to-make, no bake confection. Its dough is made from háztartási keksz, square shaped all-purpose crackers with a slightly sweet, neutral taste. If you use sweeter cookies, feel free to leave out the sugar listed among the dough’s ingredients.

I also add apricot jam to the dough because I love that fine sourish flavour; however, adding jam is not a must, you can replace it with milk or coffee, just add enough liquid that your dough can be easily rolled out.

The filling in my recipe is not a simple whipped butter and sugar mixture, but it’s also combined with a cooked cream, which makes the butter filling a bit lighter.

Ingredients:
For the cookie dough:

• 500 g (~1 lb) ground biscuits
• 150 g (~2/3 cup) butter, softened
• 80 g (~2/3 cup) powdered sugar
• 50 g (~2/3 cup) shredded coconut
• 4 tbsp cocoa powder
• 1 tbsp rum extract
• 6-7 tbsp apricot jam
• 100 g (~1 cup) ground walnuts
• 200 ml (~1 cup) milk

For the cream:

• 4 tbsp flour
• 1 tbsp vanilla sugar
• 200 ml (~1 cup) milk
• 250 g (~1 cup) butter
• 100 g (~3/4 cup) powdered sugar
• 50 g (~2/3 cup) shredded coconut

For the coating:

• 50 g (~2/3 cup) shredded coconut

In a small saucepan combine 4 tablespoons of flour, 1 tablespoon of vanilla sugar and a cup of milk, and cook until it thickens. Set aside and let it cool.

Place all the ingredients of the dough into a large mixing bowl and knead by hand until the dough comes together. Wrap the dough in plastic wrap and chill for 20 minutes.

Cream 1 cup of butter and 3/4 cup of powdered sugar until frothy. Add coconut and the cooked cream, and beat to combine.

Cut the dough into 2 equal parts. On a sheet of parchment paper roll out the first dough and spread half of the cream on the top. From one of the long ends start to roll up the dough fairly tightly, (don’t worry if it cracks here and there), then roll it into shredded coconut to coat evenly. Repeat the rolling process with the other dough ball. Wrap up the rolls and chill for a few hours before slicing.