Cookie roll

Delicious Roll with Cookies and Coconut Cream

This cookie and coconut cream roll recipe is a treasure from my mother's notebook, simple, economical, and incredibly delicious! Ideal for moments when you want to impress guests or simply indulge in a sweet dessert, this dish will bring a smile to your face.

Preparation time: 30 minutes
Refrigeration time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10

Ingredients:

For the cookie base:
- 500 g plain cookies (the simplest kind, without filling)
- 400 ml milk (approximately, depending on how much the cookies absorb)
- 3 tablespoons cocoa powder

For the coconut cream:
- 200 g vanilla powdered sugar
- 100 g shredded coconut
- 200 g margarine (or butter, for a richer taste)

Preparation:

1. Grinding the cookies: Start by grinding the cookies as finely as possible. You can use a food processor to do this quickly and efficiently. If you don’t have a processor, you can put the cookies in a sturdy bag and crush them with a rolling pin.

2. Mixing with cocoa: In a large bowl, combine the ground cookies with cocoa powder. Mix well to ensure the cocoa is evenly distributed.

3. Adding the milk: Begin to gradually add the milk to the cookie and cocoa mixture. It is important to add the milk gradually to control the consistency of the mixture. The goal is to obtain a slightly moist paste, but not too soft.

4. Forming the base: Once the mixture is homogeneous, divide it into two equal parts. Roll each part between two sheets of plastic wrap, forming sheets about 0.5 cm thick. This will be the base of your roll.

5. Preparing the cream: In another bowl, mix the margarine (or butter) with the vanilla powdered sugar until you get a creamy and fluffy mixture. Add the shredded coconut and mix well to integrate the ingredients. This cream will add a tropical note to your dessert.

6. Applying the cream: Divide the coconut cream into two parts and spread it evenly over the two cookie sheets. Make sure to cover the entire surface so that every bite is full of flavor.

7. Forming the roll: Using the plastic wrap, roll each cookie sheet with cream, being careful to form a tight roll without pressing too hard. Seal the ends of the roll and make sure it is well wrapped.

8. Refrigerating: Place the rolls in the refrigerator for at least 2 hours. This step is essential to allow the dessert to firm up and take on a stable shape.

9. Serving: After chilling, remove the rolls from the refrigerator and cut them into thick slices. You can serve them plain or decorate with a sprinkle of shredded coconut on top for a more appealing look.

Helpful tips:
- If you want to enhance the flavor, you can add a few drops of vanilla or rum essence to the coconut cream.
- Replace margarine with butter for a more intense taste, but keep in mind that it will slightly increase the caloric value of the dessert.
- You can also experiment with adding dried or candied fruits to the coconut cream, such as pineapple or mango for an exotic taste.

The joy of preparing simple and quick desserts is unmatched, and this cookie and coconut cream roll is perfect for delighting your family and friends. It is a dessert that brings back memories of childhood, of moments spent in the kitchen with loved ones.

Frequently asked questions:
- Can I use gluten-free cookies? Yes, you can adapt the recipe and use gluten-free cookies.
- How can I store the roll? The roll keeps well in the refrigerator, wrapped in plastic wrap, for up to a week.
- Is this a vegan recipe? You can adapt the recipe using vegan margarine and plant-based milk.

To complete this roll, we recommend serving it with a cup of strong coffee or a fragrant tea. Another idea would be to pair it with vanilla ice cream, which will contrast beautifully with the texture and flavor of the dessert.

Enjoy every bite of this simple and delicious roll!