Iced Vo Vo's Raspberry Coconut Biscuits Cookies
Delight in the nostalgic charm of these Iced Vo Vo's Raspberry Coconut Biscuits Cookies, a homemade version of the beloved Australian classic. This recipe combines buttery, coconut-infused shortbread cookies with a luscious strip of raspberry jam, flanked by soft pink marshmallow icing made from a gelatin-based mixture. The cookies are finished with a delicate sprinkle of desiccated coconut for added texture and visual appeal. With just 30 minutes of prep time and straightforward steps, these treats are perfect for afternoon tea, festive occasions, or anytime you crave the perfect combination of sweetness and texture. Whether served fresh or stored in an airtight container for up to five days, these biscuits are sure to capture hearts with their vibrant flavors and stunning presentation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 g unsalted butter, softened
- 100 g caster sugar
- 1 tsp vanilla extract
- 200 g plain flour
- 1 tsp baking powder
- 50 g desiccated coconut
- 6 tbsp raspberry jam
- 180 g powdered sugar
- 1 tsp gelatin powder
- 2 tbsp boiling water
- 2 tbsp cold water
- 2 drops pink food coloring
- 20 g extra desiccated coconut (for sprinkling)
Directions
Step 1
Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
Step 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Mix in the vanilla extract.
Step 3
Sift the plain flour and baking powder into the bowl. Add the desiccated coconut, and mix until the dough comes together.
Step 4
On a floured surface, roll out the dough to about 5mm thickness. Use a rectangular or round cookie cutter to cut shapes from the dough and place them on the prepared baking tray.
Step 5
Bake for 12-15 minutes or until the edges are slightly golden. Transfer the cookies to a wire rack to cool completely.
Step 6
Once the cookies are cool, spread a small amount of raspberry jam down the center of each cookie.
Step 7
To make the marshmallow icing, dissolve the gelatin powder in 2 tablespoons of cold water. Let it sit for a minute, then add 2 tablespoons of boiling water to dissolve completely.
Step 8
In a separate bowl, mix the powdered sugar with the gelatin mixture until smooth. Add a drop or two of pink food coloring to achieve the desired shade of pink.
Step 9
Using a piping bag or spoon, pipe or spread the pink icing down both sides of the cookies, leaving the raspberry jam strip in the center visible.
Step 10
Sprinkle the top of the icing with extra desiccated coconut while it’s still wet to create a decorative finish.
Step 11
Allow the icing to set completely before serving. Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (893.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3684.3 |
| Total Fat 169.4g | 0% |
| Saturated Fat 117.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 327.5mg | 0% |
| Sodium 522.7mg | 0% |
| Total Carbohydrate 519.0g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 342.9g | |
| Protein 29.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.9mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 612.2mg | 0% |
Source of Calories