Gluten-free Romany Creams

Gluten-free Romany Creams

These cookies literally melt in your mouth. They are a combination of coconut and cocoa with melted milk chocolate sandwiched in between. The original recipe comes form Nick Malgieri – who else? He wrote a beautiful cookbook on Chocolate and a recipe for Romany creams was included. I adapted it using my gluten-free flour mix. I also suggest that you purchase good milk chocolate – I used Lindt; it does make a difference.


Gluten-free Romany Creams

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time



  • 312 g 312 Simona’s Flour Mix – 2 cups

  • 1 teaspoon 1 baking powder

  • 1/4 teaspoon 1/4 salt

  • 30 g 30 unsweetened cocoa – 1/3 cup

  • 60 g 60 boiling water – 1/4 cup

  • 226 g 226 unsalted butter, softened – 2 sticks

  • 200 g 200 granulated sugar – 1 cup

  • 180 g 180 sweetened shredded coconut, finely ground in a food processor – 1 1/2 cups

  • 10 oz 10 milk chocolate, melted for filling


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl place the cocoa and add the boiling water. Mix well and set aside.
  • In a mixing bowl, combine the flour, baking powder and salt and stir well to mix.
  • In a bowl of an electric mixer with a paddle attachment beat the butter and sugar until light. Add the coconut, then the dry ingredients, and finally the cocoa mixture. You’ll have a soft dough.
  • To shape the cookies, scoop one tablespoon portion of dough onto the baking sheet. Keep the cookies about 2″ apart, and flatten them with the palm of your hand before baking.
  • Bake for 10 to 12 minutes, until puffed and dry-looking. Let the cool on a cooling rack.
  • Line up half the cookies, flat side up, on a work surface and spread each with some of the milk chocolate. Top with another cookie, flat side together. Leave the cookies until the chocolate has set.

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