### Instructions
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. **Add Wet Ingredients:** Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, desiccated coconut, cocoa powder, baking powder, and salt.
4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form a soft dough. Do not overmix.
5. **Chill the Dough:** Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent the biscuits from spreading too much.
6. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
7. **Roll and Cut Biscuits:** On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Using a round cookie cutter (approximately 2 inches in diameter), cut out biscuit shapes. Reroll any scraps and cut out more biscuits. Repeat with the second disk of dough.
8. **Bake:** Carefully place the cut-out biscuits on the prepared baking sheets, leaving a little space between them. Bake for 10-12 minutes, or until the edges are lightly golden and the biscuits are firm.
9. **Cool:** Let the biscuits cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. **Prepare Chocolate Filling:** While the biscuits are cooling, prepare the chocolate filling. In a small bowl, combine the melted dark chocolate, softened butter, vanilla extract, and sifted icing sugar. Mix until smooth and creamy.
11. **Assemble Romany Creams:** Once the biscuits are completely cool, spread a small amount of chocolate filling on the flat side of one biscuit. Top with another biscuit, pressing gently to create a sandwich.
12. **Set:** Place the assembled Romany Creams on a plate or tray and allow the chocolate filling to set, either at room temperature or in the refrigerator for a quicker set.
### Short Tips
* **Don’t overmix the dough:** Overmixing will develop the gluten in the flour, resulting in tough biscuits.
* **Chill the dough:** This is crucial for maintaining the biscuit’s shape during baking. Don’t skip this step!
* **Adjust cocoa powder:** If you prefer a darker, more intense chocolate flavor, you can slightly increase the amount of cocoa powder.
* **Get creative with fillings:** While the classic chocolate filling is a must-try, feel free to experiment with other fillings like peanut butter cream, white chocolate ganache, or even a hint of mint.
* **Storage:** Store Romany Creams in an airtight container at room temperature for up to a week. They’re also freezer-friendly!
