BACKGROUND: Fortification of rolls, one of the most popular snacks for children and adults, with coconut by-products can beinteresting in terms of both nutritional enrichment and reduction of food waste. Coconut by-products, such as residues fromcoconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietaryfiber. In the study, coconutflours obtainedfrom RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheatflour was replaced withFCM or FCO at levels of 6, 12, and 18 g per 100 g.RESULTS: The effect of the addition of the coconut by-products on the nutritional value, sensory evaluation, physical proper-ties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCOon the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residuesyielded products with high overall acceptability (8 points on a 9-point scale). Compared with the control, a 12% addition of FCOor FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietaryfiber of 76% and 57%respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower(244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal).CONCLUSION: White rolls with coconutflours obtained after grinding residues from oil or coconut milk extraction significantlyincreased the nutritional value of the rolls.© 2021 Society of Chemical Industry.