Romany Creams

Ingredients   

• 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

Directions   

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