Description
A delightful fusion dessert inspired by the classic Romany Creams and Choc-kits, these cookies combine chewy oats, rich coconut, and decadent chocolate chunks to create a sumptuous chocolate-coconut oat cookie. Perfectly baked to achieve soft centers with slightly crisp edges, these cookies can also be turned into indulgent sandwiches with melted chocolate, offering a nostalgic South African-inspired treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups quick oats
- 1 cup desiccated coconut
- 3/4 cup dark or semi-sweet chocolate chips
- 1/2 cup chopped milk chocolate or chocolate chunks
Optional for Sandwiching or Dipping
- Extra chocolate for sandwiching or dipping
Instructions
- Preheat and prepare trays: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process incorporates air, helping create a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This evenly distributes the leavening and cocoa powder in the flour mixture.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until the dough just comes together.
- Mix in oats, coconut, and chocolate: Fold in the quick oats, desiccated coconut, dark or semi-sweet chocolate chips, and chopped milk chocolate or chunks until fully combined, ensuring every bite is packed with flavor and texture.
- Shape cookies: Using a heaped tablespoon, scoop portions of dough onto the prepared trays, spacing them evenly. Gently flatten each cookie slightly with the back of the spoon or your fingers to ensure even baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft, giving that perfect chewy texture.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without breaking.
- Optional sandwich or dip: Once cool, optionally sandwich two cookies together using melted chocolate as a filling, or dip half of each cookie in melted chocolate and place them on parchment paper to set for an extra indulgent touch.
Notes
- These cookies take inspiration from the oatiness of Choc-kits and the chocolate-coconut flavor of Romany Creams, blending them into a single delicious treat.
- You can use dark chocolate for a richer, more intense flavor or white chocolate for a sweet, contrasting taste.
- Store the cookies in an airtight container for up to 5 days to maintain freshness and texture.
- For a firmer sandwich cookie, chill the cookies after assembling before serving.
