Coconut roughs

Coconut and chocolate is an eternally popular duo — just ask any lamington fan! As a child, I was curiously drawn to milkbar coconut roughs, especially when they came wrapped in shiny gold paper — call me gullible and shallow if you will. This recipe is an absolute doddle and just as perfect with an after-school glass of milk as a post-dinner coffee. And if coconut doesn’t float your boat, try out the other options below.

Makes about 16

300 g (10½ oz) good-quality milk, dark or white chocolate

150 g (5½ oz) lightly toasted desiccated or shredded coconut

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir occasionally with a metal spoon until almost completely melted, then remove from the heat and continue to stir until evenly smooth and liquid. Stir in the coconut.

Drop about 1 tablespoon of the mixture onto a tray lined with baking paper. Flatten to a disc about 7 cm (2¾ inches) in diameter, and about 3 mm (¹/₈ inch) thick. If you are a neat freak, you can use a 7 cm (2¾ inch) cookie cutter to help trim off any misshapen bits.

Refrigerate until set, then store in an airtight container in the fridge or a cool, dark place. The coconut roughs will keep for up to 2 months.

Photography © Brett Stevens

Cherry roughs

Reduce the coconut to 75 g (2¾ oz), and add 90 g (3¼ oz) finely chopped glacé cherries to the chocolate.

Ginger roughs

Reduce the coconut to 75 g (2¾ oz), and add 90 g (3¼ oz) finely chopped glacé ginger or Crystallised ginger to the chocolate.

Sesame roughs

Instead of the coconut, use 100 g (3½ oz/²/₃ cup) lightly toasted sesame seeds.

Rough nuts

Instead of the coconut, use 150 g (5½ oz) finely chopped, lightly toasted nuts of your choice, such as macadamias, almonds or Brazil nuts.