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Romany Creams


  • 8 oz soft butter   
  • 1 cup sugar   
  • 1 ½ cups ** finely shredded unsweetened coconut   
  • 2 cups self rising flour   
  • 4 Tablespoons cocoa   
  • ¼ cup hot water

Ingredients for Filling   

  • 8 oz milk chocolate, melted


  1. . Preheat oven to 350℉   
  2. . Stir the cocoa into the hot water and set aside and allow to cool  
  3. . Beat together the butter and sugar
  4. . Stir in the coconut and self rising flour  
  5. . Stir the cooled cocoa and water mixture into the batter
  6. . Drop teaspoonfuls onto a parchment paper lined cookie sheet   
  7. . Bake for about 10 – 12 minutes or until puffed   
  8. . Allow cookies to cool then sandwich together with melted chocolate

** If finely shredded coconut is unavailable, process regular unsweetened coconut in the food processor until fine

Recipe developed by Kyra Effren for the Cultured Cup

Copyright The Cultured Cup

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