Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!
250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate
Preheat oven to 350F (180C)
Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms.
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.
Makes 30-40 cookies!