I make coconut rough as a ‘sometimes’ treat and they also are great when wrapped in cellophane for teachers at Easter.

Ingredients (makes 20 )

  • 1 1/2 cups shredded coconut
  • 200 g milk chocolate, chopped
  • 100 g dark chocolate, chopped


  1. Toast shredded coconut in the oven for 5 minutes at 160. Set aside to cool. Add toasted coconut; keep 2 tablespoons of coconut for decorating the tops.
  2. Place milk chocolate and dark chocolate in a bowl and melt the chocolate; remove from heat.
  3. Place spoonfuls of the mixture onto baking paper on trays, sprinkle with the remaining coconut. Refrigerate for 30 minutes.

Notes... I make coconut rough; instead of buying packets of small chocolate bars. Kids only need one in a lunchbox as they are quite rich.
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