Description
Romany Creams are classic South African chocolate and coconut sandwich cookies with a smooth chocolate filling. Crispy, rich, and indulgent, they’re perfect for teatime or gifting.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (160g) desiccated coconut
- 200g (7oz) milk or dark chocolate, melted (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients until a dough forms.
- Stir in the desiccated coconut.
- Roll the dough into small balls, flatten slightly, and place on the prepared baking sheets.
- Bake for 10-12 minutes or until firm. Cool completely on a wire rack.
- Sandwich two cookies together with melted chocolate. Allow the chocolate to set before serving.
Notes
- Use good-quality cocoa powder for the richest flavor.
- You can replace the filling with chocolate ganache for a softer bite.
- Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: romany creams recipe, chocolate coconut cookies, south african biscuits, sandwich cookies, teatime treats