If you’ve ever tried a Romany Creams, you know this delightful South African treat holds a special place in cookie lover’s hearts. The Romany Creams Recipe is all about the perfect partnership between rich, buttery cocoa coconut biscuits and a luscious chocolate filling sandwiched in between. Every bite delivers a comforting crunch followed by a melt-in-your-mouth creaminess, making it incredibly hard to stop at just one. Whether you’re new to making these or a seasoned fan, this recipe brings that beloved classic cookie right into your kitchen with simple ingredients and a straightforward method.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing this Romany Creams Recipe. Each item plays a vital role in creating the cookie’s signature texture and flavor — from the toasted coconut adding a chewy bite to the cocoa powder providing that luscious chocolate warmth.
- 1 cup unsalted butter (softened): Brings a rich, creamy texture and keeps the biscuits tender.
- ¾ cup granulated sugar: Sweetens the dough and helps with the light crispness on the edges.
- 1 teaspoon vanilla extract: Adds aromatic depth that complements the chocolate and coconut perfectly.
- 2 cups all-purpose flour: The sturdy backbone giving structure to the biscuits.
- ½ teaspoon baking soda: Helps the biscuits rise just enough for a light crumb.
- ⅓ cup unsweetened cocoa powder: Imparts a rich chocolatey taste and deep color.
- 2 cups desiccated coconut: Gives the cookie its signature texture and tropical flair.
- 2–3 tablespoons milk (if needed): Used sparingly to bring the dough together without making it sticky.
- 6 ounces semi-sweet or milk chocolate (melted): For the indulgent filling that transforms these biscuits into the iconic sandwich treats.
How to Make Romany Creams Recipe
Step 1: Preparing the Dough
Start by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper to prevent sticking and ensure even baking. In a large mixing bowl, cream the softened butter and granulated sugar together until your mixture becomes light and fluffy—this creates the perfect tender base for your biscuits. Next, stir in the vanilla extract to infuse the dough with that warm, inviting aroma.
Step 2: Combining Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and cocoa powder to evenly distribute the leavening and cocoa. Gradually incorporate this dry mixture into the butter and sugar blend, stirring continuously to avoid lumps. Then, gently fold in the desiccated coconut, which will add that beloved texture and a slightly nutty flavor. If your dough feels crumbly and dry, slowly add a tablespoon of milk at a time, just enough for it to come together without becoming too sticky.
Step 3: Shaping and Baking
Roll your dough into small balls, roughly the size of a walnut, and flatten them slightly into oval or round discs. Place the shaped dough on the prepared baking sheets with about an inch of space between each cookie, so they bake evenly and hold their shape. Bake in the preheated oven for 12 to 15 minutes until they feel firm to touch and have that gentle crispness at the edges. Allow the cookies to cool on the trays for about 5 minutes before transferring them to a wire rack, where they’ll cool completely.
Step 4: Adding the Chocolate Filling
Once the biscuits have cooled thoroughly, it’s time to create that famous sandwich. Using the melted semi-sweet or milk chocolate, spread a generous dollop on the underside of one cookie and gently press it together with another. Let the chocolate set completely to form a luscious filling that binds the cookies together in sweet harmony.
How to Serve Romany Creams Recipe
Garnishes
To add a little extra charm to your Romany Creams, consider lightly dusting the finished sandwiches with a sprinkle of cocoa powder or finely shredded coconut. Not only does this look inviting, but it also enhances the coconut-chocolate flavor combination in each bite.
Side Dishes
These scrumptious chocolate coconut sandwich cookies pair beautifully with a hot cup of tea or coffee. Their rich textures and balanced sweetness make them an ideal afternoon treat or a perfect companion for a cozy breakfast spread.
Creative Ways to Present
For a playful twist, serve your Romany Creams Recipe on a rustic wooden platter surrounded by fresh berries or mint leaves to add color and freshness. You can also dip half of each sandwich in additional melted chocolate and sprinkle with toasted coconut flakes for an elegant touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store your Romany Creams in an airtight container at room temperature to keep them crisp and fresh for up to one week. Layer them carefully with parchment paper to prevent sticking or damage to the chocolate filling.
Freezing
If you want to make these cookies ahead of time, they freeze beautifully. Separate the sandwiches with parchment paper, place them in a freezer-safe container or bag, and freeze for up to two months. Thaw at room temperature before serving for an easy, ready-made treat anytime.
Reheating
Reheating is usually not necessary since these cookies are best enjoyed at room temperature, but if you prefer them slightly warm, place them in a low-temperature oven (around 250°F or 120°C) for 5 minutes. This gentle warmth slightly softens the chocolate filling and refreshes the cookie’s texture.
FAQs
Can I use shredded coconut instead of desiccated coconut?
Yes, shredded coconut can be used, but it may result in a slightly chewier texture as shredded pieces are larger and more moist than desiccated coconut. If using shredded, consider toasting it lightly for a nuttier flavor.
Is there a gluten-free version of this Romany Creams Recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or a similar binder to maintain the cookies’ structure.
Can I substitute the butter with margarine or oil?
Butter is preferred for its flavor and texture, but you could use margarine as a substitute. Avoid using oil as it may make the dough too soft and the cookies less structured.
What type of chocolate works best for the filling?
Semi-sweet chocolate strikes the perfect balance of sweetness and richness, but feel free to use milk or dark chocolate depending on your taste preferences. Melting white chocolate is also an option for a different flavor profile.
How long do Romany Creams last once assembled?
When stored in an airtight container at room temperature, they stay fresh and delicious for up to one week. Beyond that, the moisture can start to affect the cookie texture and chocolate filling.
Final Thoughts
Making this Romany Creams Recipe is like inviting a little piece of South African comfort into your kitchen. The combination of chocolate, coconut, and buttery biscuit creates a cookie that’s addictive in the best possible way. Whether you’re sharing with friends over tea or sneaking a few for yourself, these sandwiches bring warmth and joy that’s hard to beat. So go ahead, dive in, and enjoy every delicious crumb of this classic treat.
Print
Romany Creams Recipe
- Total Time: 35 minutes (plus cooling and setting time)
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Romany Creams are a beloved South African cookie featuring a delightful chocolate and coconut combination. These sandwich cookies have a rich, cocoa-infused biscuit exterior filled with a creamy melted chocolate center, perfect for pairing with tea or coffee. They are easy to make at home and offer a nostalgic treat that’s crisp, chewy, and indulgently satisfying.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- 2 cups desiccated coconut
- 2–3 tablespoons milk (if needed)
Filling
- 6 ounces semi-sweet or milk chocolate (melted)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and unsweetened cocoa powder to evenly distribute the leavening and cocoa.
- Combine Dough: Gradually add the dry ingredients into the butter mixture, stirring well to combine. Fold in the desiccated coconut until evenly incorporated. If the dough feels dry or crumbly, add milk one tablespoon at a time until the dough holds together well enough to shape.
- Shape Cookies: Roll the dough into small balls and slightly flatten each into an oval or round shape. Place them on the prepared baking sheets spaced about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12–15 minutes, until they are firm and lightly crisp around the edges. Remove from the oven and let cool on the baking tray for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely, ensuring they firm up properly before sandwiching.
- Assemble Sandwiches: Spread or drizzle melted semi-sweet or milk chocolate onto the flat side of half the cookies, then sandwich with the remaining cookies. Allow the chocolate filling to set before serving or storing to prevent sticking.
Notes
- Romany Creams are a classic South African treat, perfect for tea or coffee time.
- Store them in an airtight container at room temperature for up to one week to maintain freshness.
- For variation, you can use dark chocolate or white chocolate as the filling instead of semi-sweet or milk chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: South African
