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Chocolate Dipped Romany Creams are crisp coconut biscuits filled with melted chocolate. The texture is light and crunchy with just enough cocoa flavour. A great biscuit to bake and share.
Crisp coconut biscuits sandwiched with chocolate. Simple Chocolate Dipped Romany Creams homemade biscuit that’s perfect for sharing or storing in the cookie tin.
Crisp Coconut Cocoa Biscuits Sandwiched with Chocolate
Why You Will Love and Enjoy These Chocolate Dipped Romany Creams
- The crisp coconut biscuit and smooth chocolate centre make every bite satisfying.
- The dough is simple to mix and only needs a short chill before baking.
- They keep well in a biscuit tin, though honestly, they rarely last that long.
Chocolate Dipped Romany Creams
- Prep Time: 20
- Refrigerate: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 sandwich biscuits, depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: South African
Description
These chocolate sandwiched coconut biscuits are crisp, lightly cocoa flavoured, and just a little rustic around the edges. Once you add the melted chocolate in the middle, they turn into the kind of treat that disappears from the tin faster than you expected.
Ingredients
- 125 g butter, softened
- 150 g = 3/4 cup sugar
- 1 large egg
- 18.75 ml = 1 1/2 Tbsp cocoa powder
- 100 g desiccated coconut
- 250 g Self-Rising flour
- 2.5 ml = 1/2 tsp vanilla essence
- 120 to 150 g of chocolate, melted for sandwiching
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with parchment paper.
- In a mixing bowl, cream together 125 g softened butter and ¾ cup sugar until pale and fluffy.
- Add 1 egg and beat well until the mixture is smooth. Stir in ½ tsp vanilla essence.
- Add 1½ Tbsp cocoa powder, 100 g desiccated coconut, and 250 g Self-Rising flour.
- Mix until a soft dough forms. If it feels slightly sticky, that’s normal.
- Wrap the dough in plastic wrap or cover the bowl and refrigerate for 15 to 20 minutes, as this will help with rolling your biscuits
- Place the dough between two sheets of plastic wrap or parchment and roll it out to about 5 mm thickness.
- Lightly score the dough with a fork or knife to give that classic biscuit pattern, then cut into rectangles or small rounds.
- Place the biscuits onto the prepared tray, leaving a little space between them.
- Bake for 12 to 15 minutes, until the biscuits look set and slightly firm around the edges. They will crisp up more as they cool.
- Remove from the oven and allow the biscuits to cool completely on a wire rack.
- Once cooled, spread a small amount of melted chocolate (120 to 150 g) onto the flat side of one biscuit and press another biscuit on top to make a sandwich. Let the chocolate set before serving.
- If your kitchen is warm, pop them in the fridge for a few minutes so the chocolate firms up nicely.
Notes
Created, prepared, tried, and tested Preshana
Classic coconut biscuits with cocoa and a smooth chocolate centre. A crisp homemade biscuit that belongs in every cookie tin.
Chocolate Dipped Romany Creams offer the kind of crisp texture and chocolate centre that makes homemade biscuits memorable. The recipe is straightforward, the ingredients are familiar, and the result is a classic coconut cocoa biscuit that feels satisfying from the very first bite. One batch quickly proves why these biscuits have stayed popular for generations.
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