These coconut rock buns are rustic spoonfuls of dough made with desiccated coconut, raisins and cinnamon. Keep their rough shape when placing them on the tray; they are meant to look craggy rather than smooth.
Recipe Details
- Oven: 180°C (355°F)
- Bake: about 30 minutes, until golden
Ingredients
- 2 cups plain all-purpose flour
- ½ cup desiccated coconut
- ¼ cup white sugar
- ½ cup butter or margarine, at room temperature
- 2 eggs
- ½ cup milk
- ½ cup raisins
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
How to Make Coconut Rock Buns
Prepare the oven and dry mixture
Heat the oven to 180°C (355°F) and line or grease a baking tray. Whisk the flour, coconut, sugar, baking powder, cinnamon and salt together.
Rub in the butter
Add the butter or margarine and rub it into the dry mixture with your fingertips until crumbly. Stir in the raisins.
Mix and portion the dough
Add the eggs, milk and vanilla and mix just until a dough forms. Drop tablespoonfuls onto the prepared tray with space between them. Leave the tops rough; do not shape into smooth balls.
Bake until golden
Bake for about 30 minutes, until golden and cooked through. The size of the spoonfuls may affect timing. Transfer to a rack to cool.
Tips and Common Mistakes
- Use desiccated coconut rather than wet fresh coconut.
- Mix only until the dough comes together.
- Keep the portions similar in size for even baking.
- Leave the rough edges in place for the characteristic rock-bun appearance.
Storage and Make-Ahead Tips
Let the buns cool completely before storing in an airtight container. Freeze cooled buns for longer storage and thaw before warming gently.
Frequently Asked Questions
Do I roll the dough into balls?
No. Drop rough spoonfuls onto the tray and leave their craggy shape.
Can I use margarine?
Yes. The original ingredient list allows butter or margarine.