Coconut Wafer Rolls Recipe

Stir in any remaining flour and 1 cup toasted coconut.

Coconut wafer rolls recipe.

You can sprinkle the cookies before baking with a pinch of black or white sesame seeds or. Different islands have different versions of coconut roll. Divide dough in half. Perfect to serve with ice cream and desserts thank you mayfield creamery for sponsoring this delicious post crispy tuile rolls aka wafer rolls a lot of times i find it messy eating ice cream off a cone.

Nonstick foil is the easier type to use and can be wiped and reused over and over again. In this version popular in trinidad dominica. Preheat oven to 375 degrees. These sweet coconut flavored rolls are amazingly delicious.

Chill for 4 to 24 hours. Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. I make a few changes to the listed recipe however. Cool seam side down on a wire rack until completely crisp.

I also add about 1 8 cup more rum coconut flavored otherwise the coconut flavor completely masks the rum flavor. A great variation for rum balls. If you love coconut as much as i do don t forget to check out the other two coconut recipes posted malay fish curry coconut shortbread. In guyana they call it salara and use a yeasted bread crust instead of a short pastry crust.

Prep time is chopping coconut and processing paste. The ice cream tends to melt from the top and bottom dripping all over your hands and arms. Cooking time is rolling. Roll each wafer around the handle of a wooden spoon until the edges overlap.

Wrap rolls in plastic wrap or waxed paper. Your water temperature should be warm to your wrist. To make cinnamon rolls you must first make your dough. Divide dough in half.

Brush rolls with egg white then roll in 1 1 2 cups coconut to coat. These crispy tuile rolls aka wafer rolls or barquillos are buttery sweet and easy to make. We recently went on a trip to the southern caribbean to the island of curacao. 1 c warm water 1 package active dry yeast 2 tbs powdered milk 1 3 c sugar 1 3 c margarine 1 egg 1 tsp salt 3 to 4 c all purpose flour.

Brush rolls with egg white then roll in the 1 cup shredded coconut to coat. While rolling your hands may become sticky due to the sugar in the dates just rinse your hands with cold water and you will be able to handle the mixture easily again. Get ready to fall in love with coconut rolls. Store in fridge up to 2 weeks.

Wrap each roll in plastic wrap or waxed paper. Roll and press thru chopped coconut. Shape each half into 8 inch roll. Cut rolls into 1 4 inch slices.

I prefer to toast the coconut before i roll the balls in it yum. It was love at first bite.