South African coconut and chocolate biscuits (Romany Creams) | Rainbow Cooking

Name: South African coconut and chocolate biscuits (Romany Creams) | Rainbow Cooking
Ingredients: 25 g (1/4 cup) cocoa; 2 1/2 Tablespoons (35 ml) 1 espresso shot of hot coffee (or 35 ml hot water); 175 g soft butter; 175 g granulated sugar; 30 g (1/4 cup) sweetened drinking chocolate powder - we used Pam's Malty Hot Choca here in New Zealand, but use your favourite brand of hot chocolate powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 140 grams (1 cup + 2 tablespoons) flour; 120 grams (1 1/3 cup) desiccated coconut; 150 g good chocolate - we used dark chocolate, but you can use milk chocolate if you prefer; Optional: 1/3 cup of cream, to make ganache

rainbowcooking.co.nz

A perfect pairing of coconut and chocolate, in a delightful sandwiched biscuit.

View full recipe on rainbowcooking.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rainbowcooking.co.nz.

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Ingredients

25 g (1/4 cup) cocoa
2 1/2 Tablespoons (35 ml) 1 espresso shot of hot coffee (or 35 ml hot water)
175 g soft butter
175 g granulated sugar
30 g (1/4 cup) sweetened drinking chocolate powder - we used Pam's Malty Hot Choca here in New Zealand, but use your favourite brand of hot chocolate powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
140 grams (1 cup + 2 tablespoons) flour
120 grams (1 1/3 cup) desiccated coconut
150 g good chocolate - we used dark chocolate, but you can use milk chocolate if you prefer
Optional: 1/3 cup of cream, to make ganache