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–+ servings
A stack of coconut rough slice bars sit stacked on each other with remaining bars behind on brown parchment paper.
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Coconut Rough Slice

The beauty of Coconut Rough Slice lies in its simplicity—just a handful of pantry staples come together to create a beloved dessert that only requires 12 minutes of baking for a classic that is perfect for lunchboxes or whenever the craving for something sweet hits.
Course Dessert
Cuisine New Zealand
Keyword bars, chocolate, coconut
Prep Time 20 minutes
Cook Time 12 minutes
Setting time 1 hour
Total Time 1 hour 32 minutes
Servings 18
Calories 211kcal
Author Sylvie Taylor

Ingredients

Base

  • 37 grams / ⅓ cup cocoa powder sifted
  • 240 grams / 1 ½ cups plain flour
  • 40 grams / ½ cup - 1 tablespoon desiccated coconut
  • 65 grams / ⅓ cup + 1 teaspoon superfine/caster sugar
  • ¼ teaspoon sea or kosher salt
  • 165 grams / 5.8 ounces butter softened

Topping

  • 200 grams / 7 ounces chocolate melted
  • 15 grams / 1 tablespoon butter
  • 40 grams / ½ cup - 1 tablespoon desiccated coconut

Instructions

Base

  • Preheat the oven to 180C/350F and line a 18×18 cm or 7×7 inch square baking tin with parchment paper.
  • Toss the cocoa powder, flour, coconut, sugar and salt into a bowl and stir together.
  • Toss in the softened butter and whip on low until the mixture looks like a rough crumble.
  • Spoon into your baking dish and press firmly until even.
  • Place in the oven and bake for 12 minutes or until ever so slightly golden.
  • Remove and set aside to cool fully.

Topping

  • Toss the cocoa powder, sugar, milk and butter into a bowl and whip on low until smooth.
  • Spoon on top of the slice and spread out evenly.
  • Sprinkle over the desiccated coconut.
  • Allow to set completely (at least for 1 hour) before slicing and serving.
  • Enjoy!

Notes

  • Cocoa powder: High quality cocoa powder is best because so much of this slice relies on the cocoa.
  • Topping: There are two options for the topping, an icing or melted chocolate and this was found to have the best texture to balance out the soft shortbread style base and dark chocolate adds the right level of sweetness. Though if you prefer this option Chelsea Sugar has a great recipe for this. https://www.chelsea.co.nz/recipes/browse-recipes/coconut-rough-slice
  • Avoiding your topping cracking: This usually happens when the chocolate isn’t allowed to set at room temperature, but rather in the fridge or freezer. When slicing, warm your knife under warm water also.
  • Best stored: In an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months.
Recipe by Roamingtaste

Nutrition

Calories: 211kcal