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Buttery Coconut Biscuits with Chocolate Sandwich Center

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Romany Creams are buttery coconut biscuits with a rich chocolate sandwich center, creating the perfect balance of crisp texture and creamy indulgence. Easy to make and irresistibly delicious, these cookies are perfect for a treat or a special homemade gift.

Ingredients

For the Biscuits:

500g unsalted butter, room temperature (1 cup / 2 sticks)

1 cup caster sugar (or finely ground granulated sugar)

¼ cup icing sugar (for a fine sweetness and color)

¼ cup oil (light vegetable or coconut oil)

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)

Instructions

For the Biscuits:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. In a large mixing bowl, cream together softened butter, caster sugar, icing sugar, and oil until light and fluffy (about 4-5 minutes with an electric mixer).

  3. Beat in the egg and vanilla extract until well 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 soft and slightly sticky dough forms.

  6. Roll the dough into 1-inch balls and place on the prepared baking sheets, spacing about 2 inches apart.

  7. Gently flatten each dough ball with a fork or your fingers to form a biscuit shape.

  8. Bake for 10-12 minutes or until the edges are lightly golden. Let the biscuits cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Filling:

  1. Melt the dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave, stirring every 20-30 seconds until smooth.

  2. Stir in the honey or golden syrup, if using, for added sweetness and a glossy finish. Let the chocolate cool for 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. Press gently to stick them together.

  3. Repeat with the remaining biscuits and chocolate filling.

Notes

Storage: Store Romany Creams in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks.

Freezing: Freeze the assembled cookies for up to 2 months in an airtight container or freezer bag. Let them thaw at room temperature before serving.

Variations:

Add ½ tsp cinnamon or nutmeg to the biscuit dough for a spiced twist.

For a vegan version, use dairy-free butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg.

Switch the chocolate for white chocolate or milk chocolate, or add a few drops of peppermint extract to the filling for a minty variation.

Try adding dried fruit (raisins or cranberries) to the biscuit dough for extra sweetness and texture.

Find it online: https://justsosavory.com/buttery-coconut-biscuits-with-chocolate-sandwich-center/