Chocolate coconut Turkish delight rolls are a luxurious homemade candy that combines the chewy, perfumed texture of traditional Turkish delight with the tropical sweetness of coconut and the richness of chocolate. These beautiful confections feature tender, rose or orange-scented Turkish delight wrapped around a coconut filling, then coated in smooth chocolate and rolled in more coconut for a stunning finish. While Turkish delight might seem intimidating to make at home, this recipe breaks it down into manageable steps that create an impressive result worthy of any gift box or dessert table. Whether you’re a fan of traditional Turkish delight looking for a new variation, love the combination of chocolate and coconut, or want to try your hand at candy making, these rolls deliver exotic flavors and elegant presentation that will make you feel like a professional confectioner.
Serving Quantity: Makes about 24 to 30 pieces
Cooking Time: 3 hours (including 30 minutes prep time, 1 hour cooking time, and 1 hour and 30 minutes setting time, plus overnight chilling recommended)
1. Ingredients for Turkish Delight Base
- Three cups granulated sugar, divided
- Four and one-half cups water, divided
- One cup cornstarch
- One teaspoon cream of tartar
- One tablespoon lemon juice
- Two tablespoons rosewater or orange blossom water
- Red or pink gel food coloring (optional)
- Half cup powdered sugar (for dusting)
- Half cup cornstarch (for dusting)
2. Ingredients for Coconut Filling
- Two cups sweetened shredded coconut
- One can sweetened condensed milk (14 ounces)
- Two tablespoons butter
- One teaspoon vanilla extract
- Pinch of salt
3. Ingredients for Chocolate Coating
- Twelve ounces dark or semi-sweet chocolate, chopped
- Two tablespoons coconut oil or vegetable shortening
- One cup shredded coconut for rolling
- Optional: toasted coconut flakes for extra crunch
4. Prepare Your Pan
Line a 9 by 13 inch baking pan with parchment paper, leaving overhang on all sides for easy removal later. Spray the parchment lightly with cooking spray. This will hold your Turkish delight while it sets. In a small bowl, mix together the half cup of powdered sugar and half cup of cornstarch. Dust the lined pan generously with this mixture, coating the bottom and sides. This prevents sticking and creates that classic Turkish delight coating. Set the pan aside.
5. Make the Sugar Syrup
In a medium saucepan, combine 2 cups of sugar with 1 and one-half cups of water. Place over medium-high heat, stirring constantly until the sugar completely dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. Cook until it reaches 240 degrees, which is the soft ball stage. This takes about 8 to 10 minutes. Don’t stir once it’s boiling or the sugar may crystallize. Remove from heat and set aside but keep warm.
6. Make the Cornstarch Mixture
While the sugar syrup is cooking, prepare the cornstarch mixture. In a large, heavy-bottomed saucepan, whisk together the remaining 1 cup of sugar, 1 cup of cornstarch, and cream of tartar. Gradually add the remaining 3 cups of water, whisking constantly to create a smooth mixture with no lumps. The mixture will be very thin and milky at this point. Place the pan over medium heat and cook, whisking constantly, for about 10 to 15 minutes until it becomes very thick, translucent, and starts to pull away from the sides of the pan.
7. Combine the Mixtures
Once the cornstarch mixture is thick and translucent, slowly pour in the hot sugar syrup while whisking constantly. Be very careful as the mixture will bubble vigorously and is extremely hot. Continue whisking until everything is combined. The mixture will thin out slightly when you add the syrup. Reduce the heat to low and continue cooking, stirring frequently with a wooden spoon, for 45 minutes to 1 hour. The mixture should become very thick, glossy, and pale golden. It should coat the back of the spoon heavily.
8. Add Flavorings and Color
Once the Turkish delight mixture is properly cooked and very thick, remove it from the heat. Stir in the lemon juice and rosewater or orange blossom water. If you want colored Turkish delight, add a few drops of gel food coloring and stir until the color is uniform. The mixture should be thick, glossy, and aromatic. The floral scent should be noticeable but not overpowering. Taste carefully (it’s very hot) and add more rosewater if you want a stronger flavor.
9. Pour and Set
Immediately pour the hot Turkish delight mixture into your prepared pan. Work quickly as it starts to set as it cools. Use a spatula sprayed with cooking spray to spread it evenly to all corners. Smooth the top as best you can. Dust the top generously with more of the powdered sugar and cornstarch mixture. Let it sit uncovered at room temperature for at least 4 hours, but preferably overnight, until completely set and firm. Don’t refrigerate at this stage as it needs to set at room temperature.
10. Make the Coconut Filling
While the Turkish delight is setting, make your coconut filling. In a medium saucepan over medium heat, combine the shredded coconut, sweetened condensed milk, butter, vanilla extract, and salt. Cook, stirring constantly, for 8 to 10 minutes until the mixture thickens considerably and pulls away from the sides of the pan. It should be thick enough to hold its shape. Remove from heat and let it cool completely. Once cool, refrigerate for at least 1 hour until firm enough to roll. This filling is similar to a coconut candy or macaroon filling.
11. Cut and Shape the Turkish Delight
Once the Turkish delight is completely set, use the parchment overhang to lift it out of the pan and onto a cutting board dusted with the powdered sugar and cornstarch mixture. Use a sharp knife sprayed with cooking spray or dusted with the powder mixture to cut the Turkish delight into rectangles about 2 by 4 inches. You should get about 12 to 15 pieces. Dust all sides of each piece with the powder mixture to prevent sticking. Work quickly as Turkish delight can be sticky.
12. Add Coconut Filling
Take about 1 to 2 tablespoons of the chilled coconut filling and shape it into a log about 3 inches long and half an inch thick. Place the coconut log along one short edge of a Turkish delight rectangle. Roll the Turkish delight around the coconut filling, creating a cylinder. The Turkish delight should wrap around the filling completely. Press gently to seal. Repeat with remaining pieces. If the Turkish delight cracks, you can press it back together with your fingers. Place the rolled pieces on a parchment-lined tray.
13. Chill the Rolls
Once all the rolls are assembled, place the tray in the refrigerator for at least 1 hour. This firms up the filling and makes the rolls much easier to dip in chocolate without falling apart. The cold also helps the chocolate set faster when you coat them. You can make these ahead to this point and refrigerate for up to 2 days before coating in chocolate.
14. Melt the Chocolate
Place the chopped chocolate and coconut oil or shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. This usually takes about 90 seconds to 2 minutes total. Alternatively, melt in a double boiler over simmering water. The coconut oil gives the chocolate a thinner consistency and a glossy finish. Let the chocolate cool slightly so it’s warm but not hot, which prevents the Turkish delight from melting.
15. Coat in Chocolate
Remove the chilled rolls from the refrigerator. Place the shredded coconut in a shallow dish. Working with one roll at a time, use two forks to dip it into the melted chocolate, turning to coat all sides completely. Let excess chocolate drip back into the bowl. Immediately roll the chocolate-coated piece in the shredded coconut, coating all sides. Place on a parchment-lined baking sheet. Repeat with all remaining rolls. Work quickly as the chocolate will start to set.
16. Set the Chocolate
Once all the rolls are coated in chocolate and coconut, place the baking sheet in the refrigerator for at least 30 minutes until the chocolate is completely hard and set. The coconut should adhere to the chocolate coating. Once set, the rolls can be transferred to an airtight container. The chocolate coating protects the Turkish delight and makes them easier to handle without getting sticky fingers.
17. Slice and Serve
Once the chocolate is completely set, you can serve the rolls whole or slice them into smaller pieces to show off the beautiful layers. Use a sharp knife to cut each roll into 2 or 3 pieces on the diagonal for an elegant presentation. Each slice should show the pink Turkish delight wrapped around the white coconut filling, all encased in chocolate and coconut. Arrange on a serving platter or in decorative boxes for gifting.
18. Storage Instructions
Store chocolate coconut Turkish delight rolls in an airtight container with parchment paper between layers to prevent sticking. They keep at room temperature for up to 1 week in a cool, dry place. In warm or humid conditions, store them in the refrigerator for up to 2 weeks. The chocolate may develop condensation when brought from cold to room temperature, so let them sit at room temperature for 15 minutes before serving for the best appearance and texture.
19. Troubleshooting Tips
If your Turkish delight doesn’t set, you didn’t cook it long enough or to a high enough temperature. If it’s too hard, you overcooked it. If it’s grainy, the sugar crystallized, which means you stirred it after it started boiling. If the chocolate coating cracks when you bite into it, the rolls were too cold when dipped. If the Turkish delight melts when adding chocolate, let the chocolate cool more before dipping. Turkish delight is humidity-sensitive and works best on dry days.
20. Nutrition Information Per Piece
- Calories: 245
- Total fat: 11 grams
- Saturated fat: 8 grams
- Cholesterol: 8 milligrams
- Sodium: 45 milligrams
- Total carbohydrates: 37 grams
- Dietary fiber: 2 grams
- Sugars: 32 grams
- Protein: 2 grams
21. Helpful Tips for Perfect Turkish Delight Rolls
- Use a candy thermometer for accurate temperature readings as proper cooking temperature is crucial for texture.
- Stir constantly during the long cooking time to prevent scorching and ensure even thickening.
- Don’t rush the setting time as Turkish delight needs hours to firm up properly at room temperature.
- Dust everything liberally with the powdered sugar and cornstarch mixture to prevent sticking.
- Work in a cool, dry environment as humidity makes Turkish delight sticky and difficult to handle.
- Let the chocolate cool slightly before dipping so it doesn’t melt the Turkish delight.
- Chill the assembled rolls before coating in chocolate for the easiest dipping and neatest results.
- Use gel food coloring rather than liquid as it won’t add extra moisture to the mixture.
- Store in airtight containers in cool conditions to prevent the Turkish delight from becoming sticky.
- Make these on a dry day rather than humid weather for the best texture and easiest handling.
