Bounty roll without baking

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   We prepare a Bounty roll without baking from cookies, coconut, butter, condensed milk, with the addition of cocoa powder, sugar and powdered sugar. We will prepare these dessert components according to the list.

2. STEP 2

   

   We take “Baked Milk” or “Sugar” cookies, break them into pieces, place them in the chopper bowl, add sugar and cocoa powder.

3. STEP 3

   

   Grind the cookies with sugar and cocoa for 20-30 seconds into fine, uniform crumbs.

4. STEP 4

   

   Pour the crumbs out of the bowl into a bowl. Bring the water to a boil and pour half a glass of boiling water into the crumbs. Mix first with a spoon.

5. STEP 5

   

   Then knead the dough with your hands, it resembles shortbread in density.

6. STEP 6

   

   Next, prepare the cream. Pour coconut flakes, powdered sugar into a separate container, add soft butter and add condensed milk.

7. STEP 7

   

   Mix the coconut-butter cream well with a spoon; if desired, you can mix it with a mixer.

8. STEP 8

   

   Place a sheet of baking parchment paper on the table and roll out the cookie roll base on it. When rolling, you need to form a rectangular layer, about 5 mm thick, taking into account that it will need to be rolled up, so the edges should be smooth and neat.

9. STEP 9

   

   Apply the prepared thick cream onto the rolled out base and spread it evenly over the entire surface.

10. STEP 10

    

    Lifting the edges of the parchment from one edge, carefully and slowly roll up the roll.

11. STEP 11

    

    Wrap the formed roll with cream in parchment and put it in the freezer for half an hour.

12. STEP 12

    

    After half an hour, take the well-chilled Bounty roll out of the freezer and unwind it.

13. STEP 13

    

    The chilled roll cuts perfectly into slices. Place the roll slices on a plate and serve. Very beautiful and incredibly tasty.

Comments on the recipe

Maystin

02.10.2023

4.7

I wanted to make something tasty for tea, so I opted for a no-bake Bounty roll recipe. When mixing the dough from cookies, cocoa, sugar and ice water, I added water a little at a time so that the adze got the right consistency: it didn’t crumble or stick. .When making the cream, I heated the oil for 15 seconds in the microwave (I didn’t wait for it to soften on its own at room temperature). And it turned out more liquid than I would like. Therefore, I put it in the refrigerator for about 30 minutes. I rolled out the dough on cling film, it did not stick to it and it was convenient to roll the roll. It turned out very tasty! It was not possible to leave it in the refrigerator for a long time, as those who wanted to try the roll kept walking around. In total, it stood ready in the refrigerator for about 30 minutes. The recipe is excellent, thanks to the author!

Guest

02.10.2023

4.7

How interesting . You should definitely try to cook it. Your roll turned out very beautiful. I'm taking the recipe for myself. Thank you

Vesıle

02.10.2023

4.9

Interesting recipe, I have to try it, and I also came across this one

Ira

02.10.2023

4.9

I made this roll using crumbs from the shortbread - very tasty! Thanks for the recipe! Here is a photo report -->>

MaximMorozov

02.10.2023

4.6

What can I do to make the cookie dough less sticky? This is the second time I’m trying to make this recipe, and the second time the dough turns out too sticky, I can’t roll it out with a rolling pin, at least throw it all away.

Accident

02.10.2023

4.9

The best replacement for the already boring potato cake at home! Well, that is, these are almost the same potatoes, only with coconut filling)) And it affects the taste so much that it seems like you are eating something new!!! Thanks for the simple idea! Probably, you can put all sorts of other fillings too? Yes? Can any of the experts tell you what it could be - besides coconut flakes?

Julia

02.10.2023

4.5

A very tasty roll, although I forgot to add condensed milk, but it’s okay, I poured it on top and it’s fine, thanks for the recipe)