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.
ENJOY!
Gluten-free Romany Creams
Course: RecipesDifficulty: Easy20
minutesIngredients
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
Directions
- 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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