These homemade Coconut Roughs are super simple to make and just like the little Aussie treat, wrapped in gold, that we’ve loved for decades!
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A little Aussie treat
Golden Roughs – at one time called Coconut Roughs, a name that still sticks – have been around since the 1960s. They’re a simple, round disc of chocolate mixed with toasted coconut. You’d often see them paired with the (less popular) Mint Patties on the counters of sweet shops.
Are you old enough to remember them as pictured on the left?
Ingredient notes
All you need is good quality chocolate – I prefer milk but you might like dark – unsweetened desiccated coconut and a little oil (vegetable or canola work best). You don’t have to include the oil, but it helps to thin the chocolate enough to create that thin, round shape.
See the recipe card at the end of this post for ingredient quantities.
Love coconut treats? You might also like the recipes for Fijian Coconut Pie, Coconut Cake, Coconut Ice and Raspberry Coconut Slice.
How to make Coconut Roughs
You’ll need two baking trays lined with baking paper. Get these ready first.
Measure out the coconut and toast it lightly in a frying pan (see image 1).
Break up the chocolate into a microwave-proof bowl. Add the oil (see image 2) and then place in microwave for 20 second bursts. Stir well between bursts until the chocolate is smooth, glossy and runny (see image 3).
Add the toasted coconut to the melted chocolate mixture and stir well to combine (see images 4 and 5).
Drop tablespoons of mixture onto the lined baking tray (see image 6)and use a small spoon to spread into a disc shape that is about 7cm in diameter (see images 7 and 8).
Place into the fridge to set. Once set, lift discs off the baking paper, place into an airtight container and store in the fridge for up to a few weeks.
More 3-ingredient fun
Looking for other recipes with just 3 ingredients like this one? Try these:
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Coconut Roughs Recipe
A 3-ingredient recipe for this classic Australian sweet treat, also known as the Golden Rough.
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Instructions
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Line baking rays with baking paper.
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Toast the coconut lightly in a frypan.
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Break up the chocolate into a microwave-proof bowl. Add the oil and then place in microwave for 20 second bursts, stirring well between bursts until chocolate is smooth, glossy and runny.
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Add toasted coconut to the melted chocolate mixture and stir well to combine.
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Drop tablespoons of mixture onto the lined baking tray and use a small spoon to spread into a disc shape (about 7cm in diameter).
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Place in fridge to set.
Notes
They’re best chilled, straight from the fridge.
Storing:
Store in an airtight container the fridge for up to a few weeks.
Freezing:
Freeze for up to 3 months in an airtight container or freezer bags.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 129kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 5mgPotassium: 82mgFiber: 2gSugar: 8gVitamin C: 0.1mgCalcium: 5mgIron: 1mg
