*This post may contain affiliate links. Please see my disclosure for more details!*

A twist on a Scone, a Rock Cake, and a Coconut Macaroon – delicious.

IMG_3251_1

I love coconut, and I love chocolate – The combination of them together is DELICIOUS! I was asked by someone I know to make something involving them both, but I had no clue what, so I decided to make a mashup of all things yum and got these! The name ‘Rocks’ implies they’re hard, but they’re not at all! They are based on Rock Buns which traditionally have raisins in for example, not coconut or chocolate!

I wasn’t 100% on if this name suits them – so apologies if not, I just know they are extremely yummy! The chocolate makes them so nice and gooey, but the coconut flavour cannot be topped – its delicious! You can make these bigger if you want, I used a cookie scoop that holds 2tbsp but they’re still quite small – doubling them is easy enough, and baking them for about another 5 minutes! I seriously want to make these again already, but alas I have many more requests to complete!

IMG_3264

I recently put up my recipe for my Coconut Chocolate Blondies and they’ve been a hit – they’re similar to this, but more cookie/brownie like – both are perfect for Coconut lovers!

Seriously though, I hope you love these! Let me know how you get on!

IMG_3283

This makes 12-14!

Ingredients

– 225g Self Raising Flour
– 1/2tsp Baking Powder
– 125g Cold Butter, Diced
– 125g Caster Sugar
– 125g Desiccated Coconut
– 2 Medium Eggs, Beaten
– 1tsp Vanilla Bean Extract
– 175g Milk Chocolate Chips (Plus extra to decorate!)

IMG_3285

Method

1) Preheat your oven to 200C and line two baking trays with parchment paper.

2) Put the Flour & Baking Powder into a Food Processor and add the Diced Cold Butter – Blitz it till it forms breadcrumbs (or alternatively, rub the ingredients together in a bowl with your fingers till it resembles breadcrumbs!)

3) Mix the Caster Sugar & Coconut Together in a separate Large bowl – add the Breadcrumb mixture to the coconut mixture. Mix briefly to combine. Add the beaten eggs to the bowl & Vanilla essence – mix with spatula/wooden spoon until combined! (Shouldn’t take too long)

4) Fold through the Chocolate Chips – spoon the mixture onto the baking trays (I used an ice-cream scoop as I was being lazy – but a tablespoon will do!)

5) Bake them in the oven for 10-12minutes until golden! Leave to cool on a wire rack!

6) Decorate with some melted chocolate an enjoy! 🙂

IMG_3290

Tips and Ideas

These in my mind are perfect the way they are – they’re not hard but soft and gooey and delicious! You can use other types of chocolate however, all work equally well!

These will last for 2-3days after baking, and are super yummy when fresh!

IMG_3304

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

36 Comments

  1. Lili on September 6, 2021 at 1:28 pm

    Hi Jane, love your recipes, the images no longer display (tried various browsers)… also are these similar to the shop ones Mrs Crimble’s Coconut Macaroons.. then i def have to make them!!!

  2. Gillian on February 16, 2021 at 8:04 am

    Hi Jane, is this recipe 200 degrees fan or 180 fan oven please?

    • Jane's Patisserie on February 16, 2021 at 8:18 pm

      I would have used a fan oven so 200c fan!



  3. Toni on January 31, 2021 at 7:23 pm

    Absolutely delicious! Everyone I have made them for love these! I’ve made two batches in one weekend already! Thank you Jane! X

  4. Viv on December 9, 2020 at 8:04 pm

    Quick and easy to make but can’t try them today as it’s a fasting day! I’m assured by my other half they are delicious. I’m wondering how they will freeze as I want to keep some longer than a couple of days…..

    • Jane's Patisserie on December 10, 2020 at 5:31 pm

      Yeah I think they would freeze fine! x



  5. Sue on November 11, 2020 at 9:56 am

    I’ve made these a few times now and they are delicious as are most things I’ve made from your recipes. Thank you xx

  6. Carey on July 3, 2020 at 10:26 am

    Would these work with dairy free butter? Im not sure whether it would work the same as normal butter when trying to make into breadcrumbs.

    • Jane's Patisserie on July 3, 2020 at 11:52 am

      It could be difficult where dairy free butter isn’t solid – it’s worth a go but you will need the butter to be as cold as you possibly can get it!



  7. Bozena Iwuamadi on May 20, 2020 at 2:31 pm

    What temperature did you bake it in? I could not see you mentioning it anywhere🤔

    • Jane's Patisserie on May 20, 2020 at 8:51 pm

      It’s at the very beginning of the method.



  8. Zeena ReHman on January 2, 2019 at 11:30 am

    Hi Jane
    Thank you for a great recipe tried these and the whole family loved them. X

  9. Faizah on December 16, 2018 at 5:06 pm

    Hi Jane, what type of chocolate do you recommend for baking, I find that when I use Cadbury’s milk chocolate it doesn’t really melt? Xx

    • Jane's Patisserie on December 16, 2018 at 5:49 pm

      Definitely not cadburys – it’s not really ‘chocolate’. You should use plain and basic dark/milk/white, usually supermarket own brands are best!



  10. Taz on October 28, 2018 at 9:55 pm

    I discovered your page today and saw this. I love coconut with chocolate so this was so fitting and made them right away. Omg LOVE them, so simple and quick to make, my hubby ate 3 one after the other so that says it all. Thanks for sharing, I will definitely be trying out more of your recipes x

  11. Beth R on February 20, 2017 at 1:53 pm

    Can you make these with gluten free flour?

    • Jane's Patisserie on February 20, 2017 at 4:42 pm

      I don’t see why not, but they might be drier and more crumbly



  12. Hafsah on January 1, 2017 at 4:29 pm

    Hi I made these today with my daughter. They are so yummy! Just one thing thoughis they spread a bit unlike yours. Any reason why?

    • Jane's Patisserie on January 1, 2017 at 5:43 pm

      You will have overdone the mixing of the dough and caused them to spread. Also, if yours were larger they would have spread more!



  13. […] Adapted from Jane’s Patisserie […]

  14. Madhu on August 27, 2015 at 6:33 pm

    So yum! Trying these asap! Which chocolate will go best? Any specific one you used? For the ones you made

    • Jane's Patisserie on August 27, 2015 at 6:41 pm

      Thanks! I used milk chocolate 🙂



    • Madhu on August 27, 2015 at 8:49 pm

      Okay thank you 🙂 I’ll try it out



  15. Anna on August 25, 2015 at 10:31 pm

    Delighted to have found your blog, Jane! Your recipes look delicious!
    ~ Anna

  16. Amber Dane on August 18, 2015 at 6:27 am

    So need to make these! Thanks for sharing

  17. athousandtimestooshort on August 18, 2015 at 6:01 am

    I made Cornish fairings yesterday, but the tin is already looking half-empty so these should be next on the list, before lemon drizzle cake – a special request – on Thursday. I’m sure there’s time to squeeze these in between now and then…?

    • Jane's Patisserie on August 18, 2015 at 5:31 pm

      There is always time to squeeze in more cake and treats!! 🙂 sounds brilliant!



  18. This Cake is Desi on August 17, 2015 at 5:10 pm

    These look amazing. I’m definitely trying these !

  19. Lynz Real Cooking on August 17, 2015 at 2:01 pm

    I love the name and they sound really different and yummy!

  20. Gen on August 17, 2015 at 11:59 am

    I’ve recently developed a new – found appreciation for coconut and the name, dare I say, rocks! They look delicious!

    • Jane's Patisserie on August 17, 2015 at 12:04 pm

      Haha thank you! They were so so yummy! 🙂



  21. 25th On Streets on August 17, 2015 at 11:39 am

    Reblogged this on 25th ON STREETS and commented:
    Reblogged.

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.