Chocolate Coconut Scrolls

Chocolate Coconut Scrolls


16 people made this

I recently adapted a recipe for Vegemite Scrolls into a sweet version using chocolate hazelnut spread and coconut. Unfortunately my little Aussie kids do not like Vegemite! They are even sweeter with a little icing drizzled over the top.

Linda Queensland, Australia

Serves: 12 

  • 2 cups (250g) self raising flour
  • 1/4 cup (40g) icing sugar
  • 2 tablespoons (40g) cold butter
  • 1/2 cup (125ml) milk
  • 3 - 4 tablespoons Nutella (chocolate hazelnut spread)
  • 1 tablespoon dessicated coconut
  • milk to glaze

Preparation:15min  ›  Cook:12min  ›  Extra time:3min  ›  Ready in:30min 

  1. Preheat oven to 200 degrees C and line a flat baking sheet with non stick baking paper.
  2. Process flour, icing sugar and butter until it resembles fresh breadcrumbs.
  3. Add milk until combined and turn out onto a floured surface.
  4. Shape into a rectangle and roll out to approximately 25 x 40 cms.
  5. Spread with Nutella and sprinkle coconut over it.
  6. Roll into a log shape and refrigerate 15 mins.
  7. Cut into 1-2 cm slices and place swirl side down onto baking sheet.
  8. Brush with milk and sprinkle a little extra coconut on top.
  9. Bake 12 minutes or until golden. Cool and if desired, drizzle icing over the top.

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Reviews (8)


Very yummy & easy to make. Only had to add around an extra 20g of butter and it stuck together great. They will be good to take along to 'bring a plate of fingerfood' parties. - 14 Dec 2010


These were yummy, and instead of nutella, I used a low sugar/low GI plain chocolate spread which is a good option for those with nut allergies. The only problem I had was with the dough, it was a little hard to roll and keep together compared to other scroll recipes I have done and in the end I had to use a little extra milk to make it more pliable. But they turned out beautiful, light and fluffy, and a big lunchbox favourite I'm sure! - 11 Jul 2009


Altered ingredient amounts. I added perhaps an extra 20g butter and they turned out great. - 14 Dec 2010

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