Romany Creams

Instructions

1. Preheat the oven: Preheat your oven to 175°c. Line a baking sheet with parchment paper.
2. Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy.
3. Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the desiccated coconut and mix well.
4. Mix the dough: Gradually add the dry ingredients to the creamed butter and sugar, mixing until combined. Add the milk and mix until a dough forms.
5. Shape the cookies: Roll small portions of the dough into balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball slightly with a fork.
6. Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Prepare the filling: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly until thickened but still spreadable.
8. Assemble the cookies: Spread a generous amount of the chocolate filling on the flat side of one cookie, then sandwich with another cookie, pressing gently to adhere. Repeat with the remaining cookies and filling.