250g packet Arnott’s Butternut Snap Cookie
¼ cup raspberry jam
2 tablespoons desiccated coconut
2 cups icing sugar mixture
½ teaspoon coconut essence
2 - 2½ tablespoons milk
Liquid pink food colouring, to tint
Place each cookie, base-side up, over 21 holes of two greased 12-hole round-based patty pans (1½-tablespoons capacity),
Cook in a moderate oven (180C) for about 3 minutes, or until cookies are softened. Remove from oven. Gently press down the sides and in the centre of each warm cookie to fit into the hole to form a case. Cool in patty pans.
Spoon about ½ teaspoon jam into biscuit case.
To make filling, place sugar in a bowl. Stir in essence and enough milk to form a smooth, thick and spreadable consistency. Tint pink with colouring.
Spoon heaped teaspoons of filling over jam in cases. Sprinkle with coconut. Refrigerate until firm. Serve.