Coconut Cookie Roll

Cookie crumb base with coconut cream filling! What is not to like? This dessert was very tasty and had just the right amount of sweet. A dessert lovers delight. It is very rich and a small cookie roll goes a long way.

This is by far the best cold cookie I have made. I would have never thought of using cookie crumbs as the base for the cookie roll. In fact if you tasted the end product you would never guess it was made with cookie crumbs, in my case crumbled Nilla wafers. I have already been asked to make them on a regular basis.

Recipe adapted from here
You will need
For the dough
2 cups cookie crumbs (I used Nilla wafers)
2 tbsp. butter
2 tbsp. cocoa powder
3 tbsp. whipping cream

For the cream
2 tbsp. unsalted butter
2 tbsp. salted butter
3/4 cup powdered sugar (I ran granulated sugar through the blender)
1 tsp. vanilla extract
3/4 cup shredded (desiccated) coconut (I used fresh frozen)

Crumble the Nilla wafers in a food processor such that you have 2 cups of the crumbled mixture.

Rub in the butter evenly over the crumbs. Mix in the cocoa powder. Using the cream form a ball of dough. Knead it to soften. Refrigerate for 15 minutes. Roll out the cooled dough on wax paper. Put it in the refrigerator until it is needed.

Make the coconut cream. Beat the butter and sugar until creamy and frothy. Add the shredded coconut and vanilla extract. Beat until well combined and creamy. Take out the rolled dough from the refrigerator and add the coconut cream on it.

Spread it evenly all over the dough. Place the sheet in the refrigerator for another 15 minutes.

Using a knife cut the uneven edges from one of the shorter sides to form a straight edge. Share the discarded pieces with the little ones in the house or enjoy them on your own. Starting from the short side roll tightly using the parchment paper to light the dough where needed.

Before you roll to the end cut off the uneven edges to form a straight edge. Roll the cookie roll in the parchment paper and refrigerate for a few hours.

Take it out of the refrigerator and unwrap the parchment paper. Using a sharp knife cut the roll in 1/2 inch cookies. Keep cool in refrigerator until needed.



  1. Wow looks so nice and inviting Varada, that's some efforts gone in, though you used cookie crumbs. When you say fresh frozen, is it coconut flour or grated one?..looks very fine. I am not sure if we get coconut flour here, though we do get cream and desiccated coconut.

    1. I meant shredded or desiccated coconut not coconut flour.

  2. This is a fabulous roll with that yummy sweet coconut filling. Bookmarked.

  3. Those coconut cookie pinwheels are mouthwatering! Nice recipe.

  4. I thought this was like the swiss cake roll, but it looks much easier than that. Love all the flavors in it, will definitely try this out soon.

  5. Ah what a lovely recipe , I have a similar roll saved up in my drafts:)) I know it's a delicious treat .

  6. Lovely recipe varada! Coconut cream sounds delicious!

  7. You mean I can use the coconut I use at home? Wow I love this one.


Please leave a comment. I would love to hear from you.

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