Crisp chocolate biscuits sandwiched with melted chocolate and rolled in coconut – pure nostalgia in every bite.

These iconic treats from South Africa are a beautiful blend of buttery cocoa flavor and coconut crunch, perfect for tea time, dessert platters, or cozy indulgence.

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🧾 Ingredients

For the Biscuits:

• 500g unsalted butter (softened)

• 1 cup caster sugar

• ¼ cup icing sugar

• ¼ cup vegetable oil

• 1 large egg

• 1 tbsp vanilla essence

• 4 cups cake flour

• 1 tsp baking powder

• 125g cocoa powder

• 2 cups medium desiccated coconut

For the Filling:

• 450g plain chocolate, melted

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👩‍🍳 Instructions

1️⃣ Preheat & Prep

Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

2️⃣ Cream the Wet Ingredients

In a large bowl, beat the butter, caster sugar, and icing sugar until light and fluffy.
Add oil, egg, and vanilla, and mix until smooth.

3️⃣ Mix Dry Ingredients

In a separate bowl, sift together flour, baking powder, and cocoa powder.
Gradually incorporate the dry mix into the wet mixture to form a soft dough. Stir in the coconut.

4️⃣ Shape & Bake

Roll dough into small balls and place on baking sheets with space between.
Flatten each gently with a fork or your palm.
Bake for 10–12 minutes until the edges are just firm. Cool completely on wire racks.

5️⃣ Assemble the Sandwiches

Spread melted chocolate on the flat side of one cookie and press another on top to create a sandwich.
Repeat with remaining cookies.

6️⃣ Coat in Coconut

Roll the chocolate edges of each sandwich in desiccated coconut. Allow chocolate to set fully before serving.

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🍽️ To Serve

Romany Creams pair perfectly with coffee, tea, or a glass of milk.
Store in an airtight container for up to a week (if they last that long!).

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📋 Nutritional Info

• ⏱️ Prep Time: 20 minutes

• 🔥 Baking Time: 10–12 minutes

• 🧊 Total Time: 30–35 minutes

• 🍪 Servings: 24 sandwich biscuits

• 🔥 Calories: ~150 kcal per biscuit