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–+ servings

Romany Creams

Decadent milk chocolate sandwiched between two crisp chocolate coconut cookies — just like the South African classic.
4.41 from 5 votes
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Course: Baking, Dessert
Cuisine: South African
Prep Time: 30 minutes
Cook Time: 15 minutes
Assembly & Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 5 dozen (approx.)
Author: Southern Protea

Equipment

  • 1 electric mixer (stand mixer or hand mixer)
  • 1 oval cookie cutter (about 1½ inches lengthwise)

Ingredients

  • 1½ cups unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup vegetable oil
  • ½ tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking powder
  • 3 tbsp powdered sugar
  • ½ cup natural cocoa powder
  • ¼ cup dutched cocoa powder
  • 1½ cup cessicated Coconut pulse a couple times in a food processor to create a finer consistency
  • 6 oz milk chocolate chips

Instructions

  • Preheat the oven to 350℉.
  • In a large mixing bowl, cream together the butter and granulated sugar until smooth and fluffy.
  • Add the egg, oil, and vanilla extract and beat until well incorporated.
  • In a separate bowl, sift together the flour, both cocoa powders, baking powder, and powdered sugar. Add to the wet mixture and beat until just combined.
  • Stir in the coconut and mix until a soft dough forms.
  • Turn the dough out onto a floured surface and form into a ball. Place a sheet of plastic wrap over the dough and roll it out to about ¼ inch thickness.
  • Use a fork to gently scrape the surface of the dough in multiple directions to create a rough texture.
  • Cut shapes with an oval cookie cutter and transfer to a greased or parchment-lined baking sheet.
  • Bake for 15–17 minutes. Remove from the oven and let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  • Once cookies are completely cool, place the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted.
  • Let the chocolate cool for about 3 minutes, then spoon a small amount onto the flat side of one cookie. Top with another cookie and gently press to sandwich, letting the chocolate ooze slightly.
  • Place sandwiched cookies back on the rack and let the chocolate set completely before serving.

Notes

  • To avoid flour marks on top of your cookies, use plastic wrap to roll out the dough.
  • For a more intense chocolate flavor, you can swap the milk chocolate chips with bittersweet chocolate.
  • Store in an airtight container at room temperature for up to a week.