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Submitted by: Nita Delk

Description: The 2nd place winner of the 2014 Washington State Fair ROCA® Elegance Baking and Confection Contest.

  • Prep Time: Approx. 25 min
  • Total Time: Approx. 45 min
  • Yield: 20-30 cookies, depending on size of baking mold


  • 1½ cup graham cracker crumbs

  • ½ cup butter, melted

  • 1 cup coconut, finely grated

  • 1 cup Almond ROCA®, crushed 

  • 1 14oz can sweetened condensed milk

  • ½ cup milk chocolate pieces (semisweet is okay, too)

  • ¼ cup white chocolate pieces


  1. Preheat oven at 350˚F

  2. In a small bowl, mix together graham cracker crumbs and butter

  3. Sprinkle into the bottom of baking molds and press firmly to cover bottom (heart shaped molds were used for the image above)

  4. Sprinkle coconut evenly across, just enough to cover the graham cracker mix

  5. Place crushed ROCA over the coconut (any flavor will work well)

  6. Pour sweetened condensed milk, covering each of the heart-shaped cookies

  7. Bake in oven at 350˚F for 15-20 minutes, until dark golden brown in color

  8. Remove from oven and while still hot, sprinkle a few milk chocolate chips on top of half of the cookies, reserving some for later.

  9. Spread across the warm cookies as they melt

  10. Stack the remaining cookies (not covered with chocolate) on top of the others, making them double layered

  11. Spread across the top and garnish as desired

  12. Allow to cool and serve