If you’ve ever dreamed of baking a treat that delivers chocolatey nostalgia, coconut crunch, and pure comfort in every bite, let me introduce you to Romany Creams. This cherished South African biscuit features layers of rich chocolate and tender coconut sandwiched with velvety melted chocolate. Friends, family, and any lucky guests are guaranteed to swoon over these irresistible cookies. Calling all tea lovers and sweet tooths—Romany Creams are about to become your next baking obsession!
Ingredients You’ll Need
Let’s take a quick tour through what you’ll need. The best part about Romany Creams is how simple and accessible the ingredients are—you probably have most on hand! Each one is carefully chosen to create the signature taste and texture: crisp and chocolatey, yet perfectly tender.
- Unsalted Butter (1 cup/225g): Softened butter adds richness and ensures the cookies are deliciously tender.
- Granulated Sugar (1 cup/200g): This sweetens the dough and also helps the cookies crisp up beautifully.
- Large Egg (1): The egg brings the dough together, giving the biscuits structure and lightness.
- Vanilla Extract (1 teaspoon): Just a splash amps up all those chocolate and coconut flavors.
- All-Purpose Flour (2 cups/240g): Flour provides the foundation, giving the cookies their classic crumbly bite.
- Baking Powder (½ teaspoon): The secret to achieving a gentle lift and the perfect snap.
- Salt (½ teaspoon): Essential for balancing sweetness and heightening flavors.
- Unsweetened Cocoa Powder (¼ cup/25g): For that deep, authentic chocolatey taste and enticing color.
- Desiccated Coconut (2 cups/160g): The star ingredient! This gives Romany Creams their distinctive flavor and irresistible crunch.
- Semi-Sweet or Milk Chocolate, Melted (200g/7 oz): Used for sandwiching—it pulls everything together with a creamy, silky finish.
How to Make Romany Creams
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (180°C). Line two baking sheets with parchment paper so your cookies release perfectly and clean-up is a breeze. A prepared oven and smooth baking surface set you up for cookie success!
Step 2: Cream Butter and Sugar
Place your softened butter and sugar in a large mixing bowl. Use a hand or stand mixer to cream them together until pale and fluffy—this step aerates the mixture and is key for that lovely melt-in-the-mouth texture Romany Creams are known for.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat these in until everything is silky and well combined. The mixture should look light and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. This helps blend everything evenly, preventing surprises of bitter or bland bites later on.
Step 5: Mix and Form the Dough
Gradually add your dry mixture to the creamed ingredients, mixing until a soft dough forms. Gently stir in the desiccated coconut—now your dough will have that iconic nubbly texture that defines Romany Creams.
Step 6: Shape and Bake the Cookies
Roll teaspoon-sized balls of dough between your hands, then flatten slightly. Place them with space on your lined baking sheets, as they’ll spread a bit. Bake for 12 to 15 minutes, until just crisp and set on the edges. Let the magical aroma of chocolate and coconut fill your kitchen!
Step 7: Cool and Sandwich with Chocolate
Let your cookies cool completely on a wire rack—this keeps them crisp. Once cooled, sandwich two similar-sized cookies together with a generous spoonful of melted chocolate. Allow the chocolate to set before serving and prepare for non-stop compliments!
How to Serve Romany Creams
Garnishes
While Romany Creams are legendary all on their own, you can jazz them up easily. Try a sprinkle of extra desiccated coconut on the melted chocolate before it sets, or a dusting of cocoa powder for an elegant finish. A little drizzle of white or dark chocolate over the tops also adds plenty of visual flair.
Side Dishes
Traditionally, Romany Creams love to be dunked in hot tea or coffee. Serve them alongside a strong Earl Grey, creamy rooibos tea, or even a cup of hot chocolate. If you’re planning a dessert spread, pair them with fresh berries or a scoop of coconut ice cream to play up their tropical notes.
Creative Ways to Present
Stack your Romany Creams on a pretty cake stand, line them up in a rustic tin, or package them in clear bags as charming homemade gifts. For special occasions, layer them in a glass jar as edible décor, or arrange them on a platter with fresh mint leaves and berries for a vibrant party centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Romany Creams in an airtight container at room temperature. They’ll stay crisp and delicious for up to a week, making them perfect for grab-and-go snacks or after-dinner treats.
Freezing
Romany Creams freeze beautifully at almost any stage. You can freeze the unbaked dough (well-wrapped), baked cookies before filling, or the finished sandwich cookies. Just let them come to room temperature before serving, and they’ll be as fresh as when you made them.
Reheating
Though not typically reheated, if you prefer a soft, slightly gooey filling, zap a Romany Cream in the microwave for 5 to 10 seconds. This gently melts the chocolate and turns your cookie into a warm, dreamy treat—perfect for chilly afternoons.
FAQs
Can I use sweetened coconut instead of desiccated coconut?
Yes, you can substitute sweetened coconut, but your Romany Creams will end up a bit sweeter and softer. If possible, finely chop the coconut so it blends smoothly into the dough.
What’s the best chocolate for sandwiching the cookies?
Either semi-sweet or milk chocolate works beautifully, depending on whether you want a richer or sweeter bite. For an extra twist, try dark or even white chocolate for a fun variation.
Can I make Romany Creams gluten-free?
Absolutely! Simply swap the regular all-purpose flour with your favorite gluten-free blend. Just make sure the blend is suitable for cookies, as texture can change slightly.
How can I make the cookies extra crisp?
For crispier Romany Creams, bake them a minute or two longer—but keep a close eye so they don’t get too brown. Cooling completely on a wire rack is also crucial for optimal crunch.
What makes Romany Creams different from other chocolate sandwich cookies?
It’s all about the texture! The combination of desiccated coconut and a perfectly-balanced cocoa dough gives Romany Creams their unique crumbly snap and unmistakable flavor. Plus, the coconut-chocolate duo makes them stand out from classic sandwich cookies.
Final Thoughts
If you’re searching for a new family favorite or an impressive treat to wow your friends, give Romany Creams a try. They’re simple, showstopping, and always a joy to share. Grab your ingredients, pour a cup of tea, and get ready to fall in love with every bite!
Print
Romany Creams Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 30 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
Romany Creams are classic South African sandwich cookies filled with chocolate and coconut. These delightful treats are perfect for enjoying with a cup of tea and are sure to satisfy your sweet tooth.
Ingredients
Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (25g) unsweetened cocoa powder
- 2 cups (160g) desiccated coconut
Chocolate Filling:
- 200g (7 oz) semi-sweet or milk chocolate, melted
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Mix Dough: Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Stir in the desiccated coconut.
- Shape Cookies: Roll teaspoon-sized portions of dough into balls, flatten slightly, and place on baking sheets.
- Bake: Bake for 12 to 15 minutes until firm and slightly crisp.
- Cool and Fill: Cool cookies on a wire rack, then sandwich two cookies together with melted chocolate.
- Set Chocolate: Allow the chocolate to set before serving.
Notes
- Romany Creams pair wonderfully with tea.
- Store in an airtight container for up to a week.
- Choose your preferred chocolate type for the filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
