Traditional Coconut Biscuit Roll / Kókuszos Keksztekercs Recipe

If you’re craving something sweet, simple, and steeped in tradition, this coconut biscuit roll is your no-bake ticket to Hungarian comfort. Known in Hungary as kókuszos keksztekercs, this treat blends cocoa, coconut, and buttery goodness into a nostalgic dessert that’s as easy to make as it is delightful to share. Whether you’re new to Hungarian cuisine or rediscovering a childhood favorite, this recipe is a delicious way to bring a little joy to your kitchen—no oven required.

Pronunciation Guide

kókuszos keksztekercs IPA: [ˈkoːkusos ˈkɛksˌtɛkɛrt͡ʃ]

Syllable Breakdown:

kó-ku-szos → “KOH-koo-sosh”

Tips:

The “sz” in Hungarian is pronounced like English “s” (as in “sun”).
The “s” alone is pronounced like English “sh” (as in “shoe”).
The “cs” at the end sounds like “ch” (as in “church”).

So altogether, it sounds like: KOH-koo-sosh KEKS-teh-kerch

How to Make Kókuszos Keksztekercs

Makes two rolls

| No baking required

| Hungarian cuisine

Ingredients to make the base

4 ½ cups (450 g) household biscuits with a slightly sweet, neutral taste. (‘háztartási keksz’ in Hungarian)
1 ½ cups (200 g) powdered sugar (if you use sweeter biscuits, you may leave out or reduce the sugar).
6 tablespoons cocoa powder
1 tablespoon (15 ml) rum essence
⅔ cup (150) ml milk
⅔ cup (150 ml) black coffee
½ cup (50 g) coconut flakes (optional)
6 tablespoons cocoa powder

Ingredients to make buttercream

1 cup (220 g) butter
1 ¾ cups (200 g) powdered sugar
1 cup (100 g) coconut flakes

Being a traditional Hungarian treat, I thought it best to show this particular video on how to make Keksztekercs the Hungarian way. The video is in the Hungarian language, Magyar, but the video is super easy to follow even if you cannot speak a word of Hungarian. Have a look.

Do like this

Grind the biscuits until they are super fine. In a big bowl, add all your dry ingredients for the base – the biscuits, the powdered sugar, the coconut flakes, and the cocoa powder – and mix them well. It helps later if you put it in the fridge for a while.

Measure the wet ingredients in a different bowl. Add them to the dry ingredients and mix well.

In another bowl, mix the soft butter and the sugar. Fold the coconut flakes in the butter mixture.

Cover a pastry board with cling wrap. Sprinkle it with coconut flakes so that the base is less sticky. Remove the biscuit base from the fridge and cut it in half. Roll the biscuit base out so that it is roughly square-shaped – you can use a knife to help with the edges. Ideally, it must be 4-5 mm thick. However, you can adjust the thickness to suit your taste.

If it sticks to the rolling pin too much, sprinkle it with coconut flakes or ground biscuits.

Spread half the buttercream evenly on top, then start to roll it with the help of the cling wrap.

Do the same with the other half of the biscuit base and the buttercream. Overnight the rolls in the fridge, wrapped in aluminum foil, so they can be properly set.

Chef's Tip

If there are any pieces left over, roll them into small balls and fill the center with sour cherries or hazelnuts to make them more intriguing. In this manner, nothing is wasted and you receive two types of delectable sweets as opposed to one.

With energy costs on the rise and time often in short supply, this no-bake coconut biscuit roll proves that simplicity can be just as satisfying. Whether you serve it at a family gathering or enjoy it quietly with coffee, it’s a sweet reminder that tradition and ease can go hand in hand.

Have you tried making this coconut biscuit roll—or do you have your own twist on the Hungarian classic? Drop a comment below and share your experience. We’d love to hear how it turned out!

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