Romany Creams

READY IN: 45mins
Recipe by Julesong

These sandwich cookies are popular in South Africa, but you can enjoy them in your own home wherever you live. :) Posted in response to a recipe request in chat.

Top Review by mianbao

I haven't filled the cookies yet, for the time being I'm just "tasting" them plain. They are crisp, coconutty cookies with a light chocolate flavor. My yield for this recipe was 87 single cookies (10 grams each.) The recipe was very clear and easy to follow. I did use unsweetened shredded coconut, which I minced a little with the food processor. Other than that, I made no changes. Thank you very much for sharing this recipe with us.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Cream together butter and sugar; add flour, coconut, and baking powder.
  3. Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
  4. Roll mixture into small 1-inch balls.
  5. Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
  6. Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
  7. Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
  8. Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
  9. Gradually stir in remaining milk to filling until desired spreading consistency is reached.
  10. When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).

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