- 2 cups all purpose flour
- 4 oz. shortening
- 4 oz. butter/margarine
- Pinch of salt
- 1/2 cup (approx.) cold water
- 2 cups desiccated coconut
- 1 cup granulated sugar
- 1 tsp JGM Products ground cinnamon
- 1-2 tsp red coloring (or as you like)
- Add butter and shortening to the flour and salt. Use your fingers to break them up into small pieces and mix properly to combine with the flour. Add cold water mix until you have a neat and smooth dough ball. Kneading isn’t required.
- Wrap the dough with clear plastic and place in the refrigerator to chill for a few hours.
- Combine sugar, coconut, cinnamon and coloring. Mix well to ensure the coloring is properly and evenly distributed throughout the sugar/coconut.
- Remove dough from the refrigerator and break into 2 even pieces. Roll each piece out into a rectangle shape. See notes below for guidelines in this step.
- Sprinkle half of the sugar/coconut mixture on the top of each of the rolled out dough.
- Carefully roll the dough from one end to the next to form a tightly rolled ‘log’. Pinch the ends to ensure they are properly sealed.
- Place both logs on a greased baking tray.
- Brush with the beaten egg. Bake at 375 degrees for 40-45 minutes or until nicely golden brown.
- Allow to cool before cutting.
- Enjoy your coconut rolls
- When baking, butter is usually preferred instead of margarine. However I use margarine most times as I usually have this in my refrigerator more often. Also, the butter cost a lot more than margarine. If you are able to get your hands on the butter, feel free to use it though. Be mindful that there’s the salted and unsalted option. Whichever you choose to use, be sure to adjust the additional salt measurement required in the recipe accordingly.
- Ensuring the dough is chilled before use aids in the flakiness when baked so it is always recommended that you allow it to chill before using. Extra dough can be frozen for future use as well. When ready to use, allow it to thaw out from the night before. You can leave it in the refrigerator until it’s soft but chilled enough to be used.
- The dough was cut in half to make it easier to work with. If you are able to work with the large dough feel free to eliminate the step of cutting in half.
- The dough can be rolled out to any thickness you want depending on how much of the pastry you want in the finished product. I rolled out the dough to about a 10″x17″ rectangle. Be sure not to roll it out too thin as it may burst easily.
- You can try the ‘folding’ method for more layers and flakiness in the finished product. To do this, roll out the dough, then fold in half, then fold in half again. Roll this out and repeat 3-4 times.
- You can use freshly grated coconut instead of the store bought or desiccated coconut. Be sure that you remove as much of the moisture from it before spreading on the dough. You can either place it in a pan on low heat for a few minutes or you can leave it out to dry.
- Also, make slits along the top of the dough before baking. This will ensure that the coconut mixture doesn’t ooze out of the dough. See pic below for an example of what can happen if there is too much moisture in the coconut and you don’t make the slits on top.
- When adding the coloring, add a little at a time to ensure too much isn’t added. Also, the coloring absorbs quickly when using fresh coconut so be sure to add a little at a time.
- Don’t be alarmed by the amount of coconut the recipe calls for. Believe me, you will love the finished product but you can adjust if you wish. I urge you to try the recipe as is first 😀