A twist on a scone, a rock cake, and a coconut macaroon – delicious.
I love coconut, and I love chocolate but the combination of them together – DELICIOUS! I was asked by someone I know to make something involving them both, but I had no clue what, so I decided to make a mashup of all things yum and got these!
The name ‘rocks’ implies they’re hard, but they’re not at all! They are based on rock buns which traditionally have raisins in for example, not coconut or chocolate! Just think of a round, more coconutty cakey Bounty – yum!
I wasn’t 100% if this name suits them – so apologies if not, I just know they are extremely yummy! The chocolate makes them so nice and gooey, but the coconut flavour is the star of the bake- it’s delicious!
You can make these bigger if you want, I used a cookie scoop that holds 2 tablespoons but they’re still quite small – doubling them is easy enough, and baking them for about another 5 minutes! I seriously want to make these again already, but alas I have many more requests to complete!
I recently put up my recipe for my coconut chocolate blondies and they’ve been a hit – they’re similar to this, but more cookie/brownie like – both are perfect for coconut lovers!
Some people love coconut but aren’t a fan of the added chocolate. I just think coconut in bakes is stunning and each bake of mine that contains coconut, you can make again and again and it never get tiresome because the coconut taste is so light! Just like my jammy coconut loaf or my delicious moreish bounty fudge!
Seriously though, I hope you love these! They are one of those bakes that go great with a cup of tea, as a tasty snack when you are feeling like something a little sweet, or just straight out of the oven so you can taste warm chocolate and gooey coconut together – HEAVEN!
Coconut Chocolate Rocks!
#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-3-33); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-3-50); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-3-66); }linearGradient#wprm-recipe-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-66 stop { stop-color: #343434; }
Print Pin Rate
Ingredients
- 225 g self raising flour
- 1/2 tsp baking powder
- 125 g cold unsalted butter diced
- 125 g caster sugar
- 125 g desiccated coconut
- 2 medium eggs beaten
- 1 tsp vanilla extract
- 175 g milk chocolate chips plus extra to decorate
Instructions
-
Preheat your oven to 200C and line two baking trays with parchment paper
-
Put the self raising flour and baking powder into a food processor and add the diced cold unsalted butter
-
Blitz it until it forms breadcrumbs (or alternatively, rub the ingredients together in a bowl with your fingers till it resembles breadcrumbs!)
-
Mix the caster sugar and desiccated coconut together in a separate large bowl
-
Add the breadcrumb mixture to the coconut mixture and mix briefly to combine
-
Add the beaten eggs to the bowl with the vanilla essence and mix with spatula/wooden spoon until combined! (Shouldn’t take too long)
-
Fold through the chocolate chips – spoon the mixture onto the baking trays (I used an ice-cream scoop as I was being lazy – but a tablespoon will do!)
-
Bake them in the oven for 10-12 minutes until golden
-
Leave to cool on a wire rack!
-
Decorate with some melted chocolate
-
ENJOY!
Notes
- These in my mind are perfect the way they are – they’re not hard but soft and gooey and delicious! You can use other types of chocolate however, all work equally well.
- These will last for 2-3days after baking, and are super yummy when fresh!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
