Holiday Chocolate Coconut Roll

7. 10. 2025

Combining a variety of flavors makes the traditional Christmas roulade recipe something wonderful and will make it the centerpiece of your Christmas dinner table.

If you want to indulge in more cookies with coconut flour, let us inspire you with our ideas.

Ingredients

• 1 and 1/3 cups butter
• 1 cup + 2 tablespoons dark chocolate (chopped into small pieces)
• 6 large eggs
• 1 and 1/3 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 cup ground almonds
• 8 oz mascarpone cheese
• 1 and 2/3 cups heavy cream
• 3 and 1/3 tablespoons Malibu liqueur (optional)
• 2/3 cup powdered sugar
• 4.4 oz cottage cheese
• a teaspoon of vanilla extract
• 3 pieces of figs
• 2/3 cup toasted coconut flakes

Method

• Preheat the oven to 350°F.
• Line a baking tray with baking paper and grease it with butter.
• Melt the chocolate in a water bath and let it cool slightly.
• Put the egg whites in a large clean bowl and the egg yolks and sugar in another.
• First, beat the egg whites, then beat the egg yolks with sugar.
• Add a large spoonful of egg whites to the yolks and mix. Then, add the remaining egg whites and carefully fold into the yolks.
• When almost everything is incorporated, sift the cocoa and almonds into the mixture, add the melted chocolate, and stir.
• Spread the mixture on the prepared baking tray.
• Bake for 15-18 minutes on the middle rack of the oven.
• Turn the still-warm roll onto a large piece of baking paper and remove the paper on which you baked the roll.
• Start rolling the roulade as tightly as possible. Allow it to set and cool.
• Beat the mascarpone cheese, heavy cream, Malibu, and powdered sugar until it forms a smooth mixture.
• Unwrap the roll carefully.
• Spread a third of the cream over the entire surface.
• Mix the cottage cheese with vanilla and spread it on top of the cream.
• Add chopped figs to the curd.
• Roll the roulade again as tightly as possible.
• Place the roll seam side down and spread the remaining cream.
• Sprinkle the roulade with toasted coconut flakes.
• Refrigerate the roulade for several hours before serving.

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