No-bake cocoa cookie roll with coconut filling

Tip: tap a step to mark it as done.

1. Crush the cookies into fine crumbs and mix with the cocoa powder. In a small bowl, microwave the granulated sugar and water for 1 minute to dissolve the sugar, then stir the sweetened water into the cookie and cocoa mixture. The dough should be thick and not sticky. If it crumbles, carefully add a little more warm water, a teaspoon at a time. Shape the dough into a ball.

   
2. 10 min

   Lay plastic wrap on the work surface and roll the dough out on it into a thin rectangle. If it tears in places, simply press it back together with your fingers.

   
3. 15 min

   Beat the butter and powdered sugar with an electric mixer until light and fluffy, then add the sweetened condensed milk and coconut. Mix the coconut filling thoroughly and use your hands or a fork to spread it over the cocoa dough, leaving a border of about 1 cm so the filling does not squeeze out when you roll it up.

   

4. Carefully roll up the dough with the help of the plastic wrap, pressing any cracks together with your fingers. Wrap the roll in aluminum foil or plastic wrap and refrigerate for at least 1 hour until firm.

   

Tip: Spread the coconut filling as soon as it is mixed, while it is still soft; chilling would make it firm and cause it to tear the thin dough as you spread it. Cut the roll into slices about 1 cm thick.

This recipe was translated from the Slovak original: Nepečená kokosová roláda zo sušienok s kakaom