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A tempting recipe for delicious cookies. Bounty roll recipe without baking: preparation with photos Ingredients for twenty servings

The Bounty Roll is a higher dose of heavenly delight because it doesn't require an oven to make the dessert. A simple no-bake bounty roll recipe includes other available ingredients in addition to cookies.

Ingredients

Servings: – + 5

  • Cookies (shortbread, sugar, “for coffee”, “with baked milk”) 300 g.
  • Cocoa 40 g.
  • Granulated sugar 200 g.
  • Soft butter 100 g.
  • Powdered sugar 100 g.
  • Condensed milk 120 g.
  • coconut flakes 120 g.

Per serving

Calories: 407 kcal

Proteins: 6.1 g

Fats: 25.6 g

Carbohydrates: 43.8 g

35 min. Seal

    Get all the necessary products. Boil the water. You will need it for the chocolate base of the Bounty roll.

    Grind the cookies into fine crumbs. It’s good if you can bring the product to a powder state. This can be done in different ways. For example, use a grater, and then crush large pieces with a pestle. Or place the broken cookies in a bag and crush them with a rolling pin. You can use a blender.

    Sift cocoa into the crumbs and mix well. The brown powder should be evenly distributed in the crushed cookies. Dissolve sugar in boiling water. Pour the resulting solution into the dry sand mixture.

    Stir the mixture first with a spoon. And when the mixture has cooled to a comfortable temperature, work with your hands. You should get a thick, dark brown dough.

    Make the filling. Beat butter with powdered sugar. Add condensed milk and mix thoroughly again.

    Lastly, introduce the main “highlight” of the Bounty dessert – coconut flakes. Stir until the mixture is homogeneous. The mass should be pliable and form a plastic lump.

    Lay out parchment paper or cover a cutting board with cling film. Place the dough on the prepared surface, which will still be warm. Spread the mixture in an even layer 0.5 cm thick, first with your hands, then cover the dough with film and work with a rolling pin. Form a rectangle by trimming the uneven edges on the sides and adding pieces of dough where there is not enough of it and rolling out again.

    Remove the film from the dough and place the filling on it. Spread the coconut mass evenly, leaving 2 cm from the edge so that the filling does not creep out when you roll the roll. The oil mixture can be easily smoothed out with a spoon.

    Slowly pull the parchment or film from one edge and carefully, slowly, roll up the roll. If the edges are not very smooth, tuck the excess into the middle of the tube to make the product beautiful.

    Wrap the formed bounty roll without baking in parchment or cling film and place in the freezer for 30 minutes. When the specified period has expired, the roll will harden. Remove the product from the refrigerator, remove the film or paper. The cold dessert is easy to cut into slices, which can be placed on a dish and served immediately.

If you have any leftover Bounty Roll pieces, you can store them in the refrigerator.

If you don’t have condensed milk, you can use this recipe to make “Bounty” cookies without the missing product. Take an increased amount of butter (40–50 g more) and melt it slightly so that the filling is pliable and not too thick when applied to the layer of cookie mass.

This recipe will become a real lifesaver for you in case of unexpected guests. A no-bake Bounty roll is a welcome delicacy in the summer, when you don’t want to turn on the oven again, and you can always buy regular cookies in the store.

Cookies "Bounty" got its name because of its amazing similarity in taste to Bounty bars. This interesting cookie is more of a dessert, but it looks exactly like a moist cookie. Despite all the similarities with milk chocolate bars, its taste is very reminiscent of the chocolate sausage familiar to us from childhood, and the presence of a coconut layer adds a new note to the overall taste range. The dessert is prepared without baking, so we could recommend preparing it in the summer heat, when you want to cook something tasty, but there is no desire to turn on the oven.

The dessert is quite easy to prepare and even the smallest helpers can be involved in the process, since the dough is edible :-). Assembling the roll is a sticky process and requires some skill. At high temperatures, oil floats and sticks to everything it touches. To avoid this, you can place the coconut mixture in the refrigerator to cool so that it becomes more elastic. And, believe me, what you get Bounty cookies will be worth all the effort.

I most often use the popular Grahams biscuits, but this is not essential, any shortbread biscuit of your choice will do. The butter should be soft enough to cut and spread easily, but not so soft that it floats. The dessert can be frozen for longer storage, but I would not recommend storing it for too long, since long-term freezing does not have a very good effect on the result. The dessert should be stored in the refrigerator and served only before consumption. Also, if you make the layers a little thicker, you can serve it in the form of a roll, it will resemble, only chocolate and without baking. But you should treat it like ice cream: take it out, cut it, put it on plates and put the rest in the refrigerator.

Ingredients

cookies – 200 g
sugar – 1 tbsp. l.
cocoa – 2 tbsp. l.
water – 0.5 tbsp.
coconut flakes - 2 tbsp.
butter – 80 g
powdered sugar – 2.5 tbsp. l.

Preparation

Chop the cookies into small pieces. You can use a grater, a rolling pin, or simply crush it into crumbs with your hands, not necessarily to powder. Add cocoa and mix well. Dissolve sugar in warm water. Add sweet water to the crushed liver in a thin stream, stirring constantly. When the water is mixed with the crumbs, you should get an elastic mixture similar to shortbread dough.

Beat butter at room temperature with powdered sugar and add coconut flakes. The mixture should be neither dry nor oily. I usually add coconut flakes a little at a time, stirring constantly. If the mixture is dry, the cookies will be too brittle; if the mixture is oily, the cookies will be too greasy.

Place the cookie mixture on cling film and roll it into a rectangle or square. I spread the dough with my hands and then use a rolling pin to level it out. To prevent the rolling pin from sticking to the dough, you can sprinkle it with cookie crumbs or powdered sugar. Just be careful not to get too sweet cookies. Spread the coconut mixture evenly on top. Holding the film with one hand, spread evenly using a fork. You can also roll out the coconut layer separately on cling film and then transfer it to the chocolate layer

We roll up the roll, trying to avoid any air gaps. We roll the twisted roll a little so that it turns out evenly round and the layers are connected.

Place in the refrigerator for at least 1 hour. Cut with a sharp knife and serve as cookies.

Bon appetit!

Cookies "Bounty" updated: June 8, 2019 by: admin

Roll with coconut flakes according to this recipe is prepared on the basis of crushed cookies with the addition of cocoa powder. In this case, we do not need the help of an oven, since the dessert is formed without baking. Thus, by significantly reducing the cooking time, we will get a sweet dish that can be a worthy replacement for labor-intensive cakes or pastries. This improvised no-bake Bounty Roll has a rich coconut flavor, tempting sweet tooths of all ages!

Ingredients:

  • sweet shortbread cookies - 200 g;
  • cocoa powder - 2 tbsp. spoons;
  • sugar - 100 g;
  • coconut flakes - 100 g;
  • butter - 100 g;
  • powdered sugar - 100 g;
  • drinking water - 100 ml.

Bounty roll without baking - recipe

No-bake chocolate roll made from cookies

  1. First of all, let's prepare the base of the roll - chocolate dough. To do this, place the cookies in a blender bowl and grind to a minimum crumb. Both traditional shortbread cookies and options with nuts, chocolate and any other additives are suitable here.
  2. Add cocoa powder while mixing dry ingredients.
  3. Bring drinking water to a boil, and then, pouring the entire portion of granulated sugar into the bubbling liquid, keep it over moderate heat, stirring, until the sugar grains are completely dissolved. After removing from heat, immediately pour the resulting syrup into a container with cocoa and cookies. Stir the mixture vigorously until a homogeneous dark brown mass is obtained.
  4. Place the finished and still warm dough on a smooth surface covered with cling film. Knead the chocolate mass with your fingers, forming a rectangular “canvas”. To consolidate the result, cover the resulting layer of dough with a second cling film, after which we pass it with a rolling pin several times, achieving a “sheet” thickness of 0.5 mm.
  5. Now let's start filling. Combine the softened butter with powdered sugar and knead until a homogeneous light mass is obtained.
  6. Add coconut flakes and knead until the ingredients combine into a uniform, plastic lump.
  7. After removing the top part of the cling film from the dough, apply a coconut layer. Evenly distribute the light filling over the dark base, then roll the dough into a tight roll. Wrapping it in film, put the dessert in the freezer for 30 minutes.
  8. The already cooled and hardened roll with coconut flakes, freed from the film, cut into portions and serve with a cup of hot tea/coffee. We store the dessert in the refrigerator.
    No-bake chocolate roll made from cookies is an amazing delicacy that will appeal to both loved ones and guests who suddenly drop by for a cup of tea. Enjoy your tea!

After all, these bounty candies are very popular! Judge for yourself - there are already cakes with that name, rolls, both sponge cakes and those made from crushed shortbread, and pastries. For lovers of these sweets and coconut pastries, I present bounty cookies. The cookies are shortbread, crumbly and chocolate, and the filling is made of coconut flakes, just like candy.

The recipe is the simplest, don’t let the name scare you. Everything is very elementary, a not very tough shortbread dough is kneaded, the filling is prepared separately from coconut flakes, egg white and powdered sugar. Small pieces are torn off from the dough, the filling is placed in the middle and round (or possible in the form of sticks, like real bounty candies) products are formed.

A simple recipe for “Bounty” cookies from European cuisine, step by step with photos. Easy to prepare at home in 20 minutes. Contains only 141 kilocalories.



  • Preparation time: 30 min
  • Cooking time: 20 minutes
  • Calorie Amount: 141 kilocalories
  • Number of servings: 20 servings
  • Occasion: Dessert, snack, breakfast
  • Complexity: An easy recipe
  • National cuisine: European cuisine
  • Type of dish: Desserts and baked goods

Ingredients for twenty servings

  • For the test
  • Cocoa powder 3 tbsp. l.
  • Corn starch 1 tbsp.
  • Butter 250 g
  • Wheat flour 2 tbsp.
  • Powdered sugar 1 tbsp.
  • Chicken eggs 1 pc.
  • Filling
  • Coconut flakes 1 tbsp.
  • Powdered sugar 0.5 g
  • Chicken eggs 1 pc.

Step-by-step preparation

  1. For cookies you will need flour, butter, powder, egg, coconut flakes, starch and a pinch of salt.
  2. Prepare the dough. Place softened (but not melted) butter, the yolk of one egg (we will leave the white for the filling) and powder in a bowl. Grind into a homogeneous fluffy mass (I did this with my hands, it is not necessary to take out the mixer).
  3. Sift flour along with cocoa powder on top of the butter mixture, add a pinch of salt. I advise you to leave half a cup of flour aside and then add it gradually so that the dough is not very stiff and dry. If you still add flour and the dough turns out to be too brittle, then add a little olive oil or any vegetable oil to the dough.
  4. Knead soft dough. Don't overcrowd; the dough should remain soft and pliable. Let the dough rest for 5 minutes.
  5. Let's prepare the filling. You will need coconut flakes, powder and egg white.
  6. Place everything in a bowl and mix with a spoon. The result will be a plastic mass.
  7. We tear off pieces the size of a large walnut from the dough, flatten them with the palm of our hand and place a ball of filling in the middle.
  8. Seal the ends tightly, forming round products. Please ensure that all cookies are the same size.
  9. Bake at 180ºC. Hot cookies are very fragile, you need to wait a little for them to cool, and then transfer them to a wire rack.

Coconut cookies prepared using this tempting and quick recipe taste like Bounty.

Baking is equally enjoyed by children and adults. We will make amazingly delicious cookies without flour or butter. Coconut lovers will definitely appreciate this simple homemade recipe. Tender, soft, sweet, incredibly aromatic and very tasty Kokosanka cookies will win you over the first time! And the recipe for this quick baking should please you with a minimum set of necessary products - there are only 3 of them: coconut flakes, chicken eggs and granulated sugar. But the result is truly excellent!

Product composition

  • 250 grams of coconut flakes;
  • 100-150 grams of granulated sugar;
  • 2 fresh chicken eggs;
  • one small pinch of salt.

Step-by-step cooking process

  1. Pour all the coconut flakes into a fairly deep bowl, add granulated sugar (you can adjust the amount to your taste) and a pinch of salt for taste.
  2. Beat in the eggs and mix with a fork until smooth.
  3. Cover a baking sheet with parchment paper, lay out cookies: you can make any shape (I have round, small balls).
  4. Place the baking sheet with cookies in the oven preheated to 200 degrees. Bake for approximately 20 minutes.
  5. As soon as the cookies become golden and rosy on top, take them out.
  6. If you have a sweet tooth and have very little time to prepare delicious treats, I recommend

Enjoy your tea.