Monte Carlo Cookies

Monte Carlo Cookies

A handmade version of the Australian Monte Carlo biscuit; buttercream and jam sandwiched between two coconut biscuits. Summer in a bite.

Monte Carlo Cookies


1 cup butter, softened

1/2 cup cane sugar

1  egg

1  teaspoon vanilla extract

2 cups all purpose flour

11/2 teaspoon baking powder

1 teaspoon sea salt

1⁄2 cup shredded coconut

1/2 cup Coco Fine Foods Raspberry Vanilla Jam


Butter Cream Filling

1/4 cup butter

3⁄4 cup icing sugar

1⁄2 teaspoon vanilla 

2  teaspoons milk


  1. Preheat oven to 350F.
  2. Cream the butter and sugar until light and fluffy, add the egg and vanilla extract and beat well
  3. Add dry ingredients and coconut, mix well.
  4. Roll 2 teaspoonfuls of mixture into balls, shape into place on sheet pan lined with parchment paper or Silpat. Flatten slightly with tines of fork.
  5. Bake for 10 to 15 minutes or until golden brown.
  6. Remove from the oven and cool on a wire rack.
  7. Filling: cream butter and sifted icing sugar with hand mixer until light and fluffy, add the vanilla and milk gradually, beating well.
  8. Put a teaspoon of jam in the centre of half the cookies and a teaspoon of buttercream in centre of other half of biscuits 
  9. Press the two halves gently together.

Makes 12 cookies

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