When you bite into this sandwich cookie, you will encounter multiple pleasing flavours – there is the lovely taste and texture of the coconut, followed by the fruity taste of the raspberry jam and lastly, the soft and sweet taste of the marshmallow frosting. I much prefer this cookie to any iced cookie. Of course, iced cookies come with all the drama but make no mistake, this cookie looks like a sweet from heaven and can hold it’s own looks-wise any day.
On a side note, consider this cookie dough for when you make iced cookies. It holds it’s shape really well and can be cut into many different shapes.
Tips when making cookies
- Chill cookie dough for at least half an hour before rolling.
- Roll dough between sheets of baking paper or plastic wrap. The dough is sticky, and adding flour when rolling will lead to a drier cookie. The parchment or plastic prevents the need for flour when rolling. Roll dough gently and evenly.
- Handle cookie dough lightly. If the dough becomes too soft, cover in plastic wrap and chill in the fridge for 15 minutes.
- Lightly tap cookie cutter onto some flour before cutting shapes. This prevents the cookie cutter from sticking to the cookie and altering the shape.
- When cutting out the centre of one cookie, use an easy shape like a round cutter. More intricate designs can loose their shape in between baking and frosting.
- If you can, use raspberry jam. Other jams will work but the raspberry jam has a unique taste that works really well with this cookie.
- The marshmallow cream melts quickly. When only soft and disintegrating lumps appear, stop melting process and use a spatula to break any small lumps to form a smooth cream.
- This recipe makes up to 40 cookies. If you want to make a few cookies, wrap remaining dough in clingfilm and freeze for up to 3 months. Take the dough out from the freezer the night before baking and let dough thaw in the fridge.
- If you have remaining marshmallow cream, store in fridge for up to a week and warm slightly in the microwave before use.
Ingredients for Cookies
- 125 g butter
- 1 c caster sugar
- 1 egg
- 1 c cake flour
- 1 c self-raising flour
- 1/2 c dessicated coconut
- 1/2 c raspberry jam
- Measure out butter, sugar and egg into a large mixing bowl and beat with an electric beater till smooth, pale and creamy.
- Sift flours and add to creamed mixture.
- Add coconut and using a spatula, mix to combine.
- Lightly flour a flat surface and turn over mixture.
- Lightly bring mixture together into a smooth dough.
- Form a disc and wrap in plastic wrap and refrigerate for half an hour.
- Preheat oven to 180 degrees celsius.
- Remove chilled dough from fridge and place between 2 pieces of baking parchment or plastic wrap. Gently roll dough to a thickness of about 3 mm.
- Lightly tap a round 5 cm cookie cutter onto some flour and cut out cookie rounds.
- Gently place on a lined baking tray leaving a 3 cm space between each cookie.
- For each full round cookie, make another round and cut out a 2 cm circle in the middle.
- Bake for about 10-12 minutes until cookies are lightly browned.
- Cool cookies on trays for a few minutes before gently lifting and placing on a wire rack to completely cool.
Marshmallow Cream Topping
- 100 g pink marshmallows
- 30 g butter
- 1 TB milk
- 60 g chopped white chocolate or white chocolate chips
- !/2 c dessicated coconut as a topping
- Measure out topping ingredients into a medium-sized glass bowl.
- Microwave at 30 second intervals until mixture has a few soft lumps.
- Lightly mix cream with a spatula to dissolve soft lumps.
- Can also melt mixture over low heat on the stove, using a medium-sized saucepan. Keep stirring until mixture has a few soft lumps. Remove from heat and lightly mix to create a smooth cream.
Assemble Cookies
- Create a work station by laying out extra coconut on a flat plate.
- Keep marshmallow cream bowl next to coconut.
- Using a spatula, add a layer of raspberry jam over the full circle cookies.
- Gently tap surface of cut-out cookies over marshmallow cream and shake out any excess.
- Carefully place marshmallow cream cookie over the coconut and position over raspberry round, with marshmallow topping face upwards.
- Repeat until all cookies have been sandwiched.
