Toasted Marshmallow Cookies

60 g butter
1/2 cup firmly packed brown sugar
1 tsp vanilla
1 egg
1 1/4 cup plain flour
1/2 cup toasted coconut
1/4 cup (approx)jam (apricot, blueberry or strawberry )
For marshmallow
1/2 cup water
1/2 cup sugar
3 tsp unflavoured gelatin
1/2 tsp vanilla

Toast the  desiccated coconut set aside.
Preheat oven at 180 deg C
Beat butter , brown sugar and vanilla in a bowl using an electric mixer until light, add egg, beat until combined.
Stir in the sifted flour use the spatula first then use electric beater . Mix it until it forms into a dough.
Knead gently on lightly floured surface until smooth.

Roll the dough into a parchment paper about 4mm thickness then cut the dough using a round cookie cutter.

Place about 3 cm apart on a cookie tray lined with parchment paper.

Bake in a preheated oven at 180 deg C for 12 minutes or until lightly golden brown on the sides.

Pipe the marshmallow around edge of the cookie ( you have to work fairly quickly before the marshmallow sets on you or else it would be impossible to pipe).

Make an indentation in the centres of the marshmallow and then pipe the jam into it.

To Make the Marshmallow 

Combine sugar , gelatine and water in a sauce pan, stir over low heat until sugar dissolved, bring to a boil; simmer , without stirring, uncovered for 5 minutes: cool to room temperature .

Beat gelatine mixture and essence in a a bowl using electric mixer for about 5-7 minutes or the mixture   holds its shape .
Spoon into the marshmallow into a pipping bag , fitted with plain tube (I use wilton 2A).