Buttery Coconut Biscuits with Chocolate Sandwich Center

Why You’ll Love This Recipe

Romany Creams are a perfect balance of flavors and textures. The buttery coconut biscuits are crisp and tender, and their richness is beautifully complemented by a smooth, sweet chocolate center. This cookie offers a melt-in-your-mouth experience, with a delightful contrast between the biscuit and the creamy chocolate. Easy to make and perfect for any occasion, these cookies are sure to impress both family and friends with their delicious flavor and elegant appearance. Plus, they’re as fun to make as they are to eat!

Ingredients

For the Biscuits:

• 500g unsalted butter, room temperature (1 cup / 2 sticks)
• 1 cup caster sugar (or granulated sugar, finely ground for a smoother texture)
• ¼ cup icing sugar (adds fine sweetness and color)
• ¼ cup oil (light vegetable or coconut oil for moisture)
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1½ cups desiccated coconut
• ¼ tsp baking powder
• Pinch of salt

For the Chocolate Filling:

• 200g dark chocolate (or milk chocolate for a sweeter option)
• 1 tbsp unsalted butter
• 1 tbsp honey or golden syrup (optional, for added sweetness and shine)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Biscuits:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened butter, caster sugar, icing sugar, and oil together until light and fluffy. This should take about 4-5 minutes with an electric mixer.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, and a pinch of salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. The dough should be soft and slightly sticky.
6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each dough ball gently with the back of a fork or your fingers to form a biscuit shape.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the biscuits to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Filling:

1. In a heatproof bowl, melt the dark chocolate and butter together. You can do this over a double boiler or in the microwave, stirring every 20-30 seconds until smooth and melted.
2. Once melted, stir in the honey or golden syrup for a bit of extra sweetness and a glossy finish. Let the chocolate filling cool for about 10 minutes, until it thickens slightly but is still spreadable.

Assembling the Romany Creams:

1. Once the biscuits have cooled completely, spread a small amount of the chocolate filling on the flat side of one biscuit.
2. Place a second biscuit on top, flat side down, to form a sandwich. Gently press to help the biscuits stick together.
3. Repeat this process with the remaining biscuits and chocolate filling.

Servings and Timing

This recipe makes about 20-25 sandwich cookies, depending on the size of the biscuits.

• Prep time: 20 minutes
• Cook time: 10-12 minutes
• Cooling time: 30 minutes
• Total time: 1 hour

Variations

• Flavored Biscuits: Add ½ tsp of cinnamon or a pinch of nutmeg to the biscuit dough for a warm, spiced flavor.
• Vegan Version: Use dairy-free butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg to make this recipe vegan-friendly.
• Different Fillings: Swap the dark chocolate for white chocolate or milk chocolate, or add a few drops of peppermint extract to the chocolate filling for a minty twist.
• Add-ins: Try mixing in small pieces of dried fruit, such as raisins or cranberries, into the biscuit dough for extra sweetness and texture.

Storage/Reheating

• Storage: Store the Romany Creams in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks.
• Freezing: You can freeze the assembled cookies for up to 2 months. To freeze, place the cookies in a single layer in an airtight container or freezer bag. Let them thaw at room temperature before serving.

FAQs

Can I make these cookies without coconut?

If you don’t have desiccated coconut or prefer not to use it, you can substitute with an equal amount of finely ground almonds or oat flour for a different texture, though the flavor will change.

Can I make the chocolate filling in advance?

Yes, you can prepare the chocolate filling ahead of time and store it in the refrigerator for up to 2-3 days. Just allow it to come to room temperature before using.

How can I make the biscuits thinner?

If you prefer thinner biscuits, simply flatten the dough balls more before baking. You may need to adjust the baking time slightly to ensure they bake through without burning.

Can I use salted butter for the biscuits?

While you can use salted butter, the cookies might be a little saltier than intended. If using salted butter, reduce the pinch of salt in the biscuit dough.

Can I use a different type of sugar?

Yes, you can substitute the caster sugar with granulated sugar, but you may need to adjust the texture slightly. Brown sugar can also be used for a more caramel-like flavor.

How do I keep the chocolate from spilling out when assembling the biscuits?

Make sure the chocolate filling has cooled enough to thicken, and don’t overfill the biscuits. This helps prevent the chocolate from spilling out when you press them together.

Can I use store-bought chocolate for the filling?

Absolutely! You can use store-bought chocolate chips or bars, just make sure to melt them carefully. For a quicker option, chocolate ganache can also work as a filling.

How can I make the biscuits more crispy?

For crunchier biscuits, increase the baking time slightly (watch closely to avoid burning), or try rolling the dough a bit thinner.

Can I skip the chocolate filling and just make coconut biscuits?

Yes, you can bake the coconut biscuits on their own without the chocolate filling for a simple, buttery coconut treat.

How do I prevent the biscuits from spreading too much while baking?

Ensure the dough is chilled for about 15-20 minutes before baking, which can help maintain the shape and prevent excessive spreading.

Conclusion

These Romany Creams are a delightful and indulgent treat that combines buttery coconut biscuits with a rich chocolate filling. Perfect for any occasion or as a special homemade gift, these cookies offer a fun and delicious twist on traditional biscuit recipes. With their melt-in-your-mouth texture and decadent chocolate center, they’re sure to be a favorite in any household. Enjoy with a cup of tea or coffee for the ultimate dessert experience!

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