Name: Romany Creams Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: South African
Ingredients: 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); 6 ounces semi-sweet or milk chocolate (melted)

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

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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)

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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