Makes about 40
1 cup caster sugar
1 cup plain flour
½ cup self-raising flour (use ½ cup all-purpose flour/plain flour to 1 level teaspoon baking powder)
½ cup desiccated coconut
½ cup raspberry jam
½ cup coconut, extra
100g packet pink marshmallows
1 tablespoon milk
60g white chocolate, chopped
1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes.
2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays.
3. Bake in moderate oven (180-190 ⁰C, 350-375 ⁰F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks.
4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.
Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.