Ingredients:
200g Castor Sugar
250g butter
2 medium eggs
580g Cake Flour
30g Cocoa powder
5ml (1 tsp) Baking Powder
260g Desiccated Coconut (preferably sweetened) OPTIONAL 
200g Good quality milk chocolate.

Method:
Pre-heat the oven to 180oC
Soften the butter.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time making sure they are well blended.
Sift together the flour, cocoa powder and baking powder then fold into the butter/sugar mixture.
Fold the desiccated coconut into the resultant mixture, making sure it is evenly distributed.
Mix to a fairly stiff dough , if too crumbly you may add a little sunflower oil.
Form the dough into equal sized balls and flatten with a fork. 
Place the cookies on a greased baking sheet and bake for about 15 minutes.
Remove the cookies from the baking sheet and cool on a wire rack, do not allow to cool on the baking sheet otherwise they will become soggy.
When the biscuits are totally cool melt the chocolate over a basin of hot water or in a microwave, but do not allow it to become too “runny” as you want a relatively thick layer of chocolate between the biscuits.
Sandwich pairs of biscuits together with a thick layer of chocolate and pop the Romany Creams into a fridge for a few minutes to speed up the chocolate hardening process… Do not leave them too long.

Credit: Afri Chef, Lele The Chef