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Chocolate Coconut Romany Creams That Taste Just Like the Classics
Classic chocolate coconut Romany Cream biscuits made from scratch with simple pantry ingredients and real cocoa flavor.
Chocolate Coconut Romany Creams are crisp, chocolatey, and deeply comforting with every bite. If you enjoy classic biscuits with real flavor, this one naturally belongs in your baking lineup.
Why You’ll Love and Enjoy Chocolate Coconut Romany Creams
They’re crisp, chocolatey, and full of toasted coconut flavor without being overly sweet. Perfect with tea, coffee, or straight off the cooling rack when no one’s looking.
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Chocolate Coconut Romany Creams
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 sandwiched biscuits, depending on cutter size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Chocolate Coconut Romany Creams bring together pantry staples and real cocoa for a biscuit that never goes out of style. The toasted coconut and chocolate center give it the kind of balance that keeps people coming back for more.
Ingredients
- 1 cup + 2 tbsp (250 g) butter, softened
- 1 1/4 cups sugar
- 1 tsp vanilla essence
- 6 tsp oil
- 1 1/2 cups roasted desiccated coconut
- 4 cups (500 g) self-raising flour
- Pinch bicarbonate of soda
- 1 tsp baking powder
- 2 heaped tbsp cocoa powder
- 2 large eggs, room temperature
- Melting chocolate, for sandwiching
Instructions
- Preheat the oven to 180°C or 350°F.
- Line or lightly grease 2 baking trays and set aside.
- In a large bowl, cream 1 cup + 2 tbsp butter with 1 1/4 cups sugar until pale and fluffy. This takes about 2 to 3 minutes.
- Beat in 1 tsp vanilla essence and 6 tsp oil until fully combined.
- Stir in 1 1/2 cups roasted desiccated coconut, making sure it’s evenly mixed through.
- In a separate bowl, sift together 4 cups self-raising flour, 1 tsp baking powder, a pinch of bicarbonate of soda, and 2 heaped tbsp cocoa powder.
- Add the dry ingredients to the butter mixture in batches, mixing gently so the dough doesn’t toughen.
- Add 2 eggs, one at a time, mixing until a firm but workable dough forms. If it feels sticky, rest it for 5 mins instead of adding more flour.
- Roll the dough to about 4 to 5 mm thick on a lightly floured surface.
- Cut with a cookie cutter and place on the prepared trays, leaving space to spread.
- Lightly scratch the tops with a fork. This helps them bake evenly and gives that classic Romany Cream look.
- Bake for 10 to 12 minutes until set and just firm. Don’t overbake or they’ll lose their snap.
- Cool completely on a rack.
- Once cooled, sandwich pairs together with melted chocolate and let them set before storing.
Notes
Created, prepared, tried, and tested by Gail
Crisp cocoa biscuits held together with melted chocolate. A classic homemade biscuit recipe perfect for tea time baking and gifting
Chocolate Coconut Romany Creams deliver crisp cocoa biscuits, toasted coconut, and a chocolate center that feels familiar and satisfying. The recipe is straightforward, dependable, and rewarding, making it easy to bake a batch that disappears quickly and earns a permanent place in the biscuit tin.
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