If you’re a fan of South African treats or simply adore the magical marriage of chocolate and coconut, let me introduce you to the Romany Creams Recipe. These iconic sandwich cookies are irresistibly crisp, delightfully coconutty, and filled with a luscious chocolate center. Best of all, they’re easy to make at home—even for beginner bakers! The first bite alone will whisk you away to tea time with friends, no passport required.
Ingredients You’ll Need
The Romany Creams Recipe keeps things straightforward, relying on pantry staples plus a generous helping of coconut and chocolate for that signature bite. Each ingredient is a star player, whether building texture, lending richness, or enhancing flavor.
- Unsalted Butter (1 cup, softened): The heartbeat of every melt-in-your-mouth cookie, butter keeps these delights ultra tender and adds lovely flavor depth.
- Granulated Sugar (1 cup): Necessary for perfect sweetness and that classic crisp bite.
- Large Eggs (2): These bind everything together for a dough that’s easy to roll and wonderfully rich.
- Vanilla Extract (1 teaspoon): Adds aroma and rounds out the flavors, making each bite even more comforting.
- Milk (2 tablespoons): Just enough to keep the dough supple and the structure perfect.
- All-Purpose Flour (2 cups): Provides the foundation for that perfect cookie crumb.
- Unsweetened Cocoa Powder (1/2 cup): The secret behind the chocolatey, bittersweet notes that make Romany Creams legendary.
- Baking Powder (1 teaspoon): Just a touch for a gently lifted texture—we want a cookie, not a cake!
- Salt (1/2 teaspoon): Balances out the sweetness and elevates the chocolate and coconut flavors.
- Desiccated Coconut (2 cups): Not just for flavor but for a hearty, chewy bite—truly the soul of Romany Creams Recipe.
- Semi-Sweet or Milk Chocolate (8 oz): For sandwiching—the creamy, dreamy layer that brings all the flavors together. Feel free to experiment with dark or white chocolate here!
How to Make Romany Creams Recipe
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C), creating the perfect setting for these cookies to bake to crunchy perfection. Line two baking sheets with parchment paper so nothing sticks and cleanup is a breeze. This stage is key, as it gives you a jumpstart on a stress-free cookie adventure.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer or a trusty wooden spoon to blend the softened butter and granulated sugar until the mixture is pale and fluffy. This step is what makes the cookies light, creating tiny air pockets that contribute to their crisp texture.
Step 3: Add Eggs, Vanilla, and Milk
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for warmth and the milk for a smooth, easy-to-handle dough. At this point, your base should smell downright heavenly.
Step 4: Sift and Combine the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Sifting or whisking ensures everything is evenly distributed—so you don’t get any surprise pockets of flour or bitter cocoa in your finished Romany Creams Recipe.
Step 5: Bring It All Together
Gradually add your dry ingredients into the buttery mixture, stirring gently. Fold in the star of the show: the desiccated coconut. You’ll notice the dough becomes fairly firm, which is exactly what you want—the better to shape those iconic rounds!
Step 6: Shape and Bake the Cookies
Scoop and roll the dough into one-inch balls, spacing them neatly on your prepared trays. Give each a gentle press with your fingertips to flatten slightly—this helps them bake evenly. Pop them into the oven for 10 to 12 minutes, until the edges are set and fragrant with chocolate and coconut.
Step 7: Cool and Sandwich with Chocolate
Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack. Once completely cooled, gently melt your chocolate (either in the microwave in short bursts or over a simmering water bath). Spoon or pipe a layer of chocolate onto one cookie and top with another—press lightly to create that perfect sandwich. Set aside at room temperature or refrigerate until the chocolate firms up.
How to Serve Romany Creams Recipe
Garnishes
These cookies are delightful as-dressed, but if you want to take things up a notch, try a dusting of powdered sugar or an extra drizzle of melted chocolate over the tops. For extra flair, sprinkle a touch of toasted coconut before the chocolate sets—visually stunning and so tasty.
Side Dishes
You can’t go wrong serving Romany Creams Recipe with a pot of freshly brewed tea or strong coffee, just like in classic South African tradition. If you want to create a dessert platter, pile them high next to slices of fruit or light vanilla ice cream for a crowd-pleasing finish.
Creative Ways to Present
Pack Romany Creams into a glass jar tied with ribbon for the perfect edible gift, or arrange them on a three-tiered stand for a posh afternoon tea. I also love to serve them alongside other classic cookies for a “taste of home” platter—let everyone build their dreamy dessert sandwich!
Make Ahead and Storage
Storing Leftovers
Store your Romany Creams Recipe in an airtight container at room temperature, where they’ll stay fresh and crisp for up to a week. Keep them away from humid areas so the chocolate and cookie shell don’t soften prematurely.
Freezing
If you’d like to prepare a batch in advance, both the baked cookies and the assembled sandwiches freeze beautifully! Place them in a single layer on a tray to freeze, then transfer to a resealable bag or container. They’ll keep for up to two months—perfect for emergency dessert cravings.
Reheating
While Romany Creams are usually best enjoyed at room temperature, you can gently refresh them by placing on a baking sheet in a 300°F (150°C) oven for 2–3 minutes. This revives the crunch in the biscuit without melting the chocolate sandwich center.
FAQs
Can I use shredded coconut instead of desiccated?
Desiccated coconut is best for achieving the signature crumbly texture of Romany Creams Recipe, but if you only have shredded, pulse it a few times in a food processor to create finer bits before measuring.
Can I use dark chocolate or white chocolate for the centers?
Absolutely—Romany Creams are super versatile! Substitute dark or white chocolate for a delightful twist, or even try a swirl of both for a marbled effect that’s as beautiful as it is delicious.
Is it possible to make them gluten-free?
Yes! You can swap the all-purpose flour for your favorite gluten-free blend (look for one with xanthan gum for best results). The rest of this Romany Creams Recipe should work perfectly as written.
Why are my cookies spreading too much?
This can happen if your butter is too soft or the dough is too warm. Try chilling the shaped dough balls for 10–15 minutes before baking, which helps them hold their shape and get those gorgeous, defined edges.
Can I double the batch for a larger crowd?
Definitely! Simply double all ingredients and bake in batches. These cookies are so popular, you’ll wish you made extra anyway. Just make sure to give your mixer enough room to blend everything evenly.
Final Thoughts
Baking up a batch of Romany Creams Recipe is pure joy, especially when you get to share them with people you love. Whether you’re introducing these classic South African cookies to friends or treating yourself with a steaming cup of tea, I promise—they’ll become a firm favorite in your home kitchen in no time. Give this recipe a try and let those coconut-chocolate vibes brighten your day!
Print
Romany Creams Recipe
- Total Time: 32 minutes (plus cooling and setting time)
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Romany Creams, a South African favorite. These coconut-chocolate sandwich cookies are perfect for a sweet treat any time of day.
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups desiccated coconut
Chocolate Filling:
- 8 oz semi-sweet or milk chocolate
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets. Cream butter and sugar until fluffy. Add eggs, vanilla, milk.
- Mix Dry Ingredients: Combine flour, cocoa, baking powder, salt. Add to wet mixture, fold in coconut to form dough.
- Bake: Roll dough into balls, flatten, bake for 10-12 minutes. Cool on wire rack.
- Fill: Melt chocolate, sandwich cookies together with chocolate. Let set.
Notes
- Store in airtight container for up to 1 week.
- Use dark or white chocolate for variations.
- Cool cookies completely before adding chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
