Preheat oven to 180ºC (350ºF). Line a large baking tray baking/parchment paper. Set aside.

In a large mixing bowl, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter to the bowl.

Beat butter for a few seconds to break it up. Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.

Add egg and beat until incorporated, about 10 seconds.

Sift over flour and baking powder.

Beat until incorporated and it begins to form a soft crumbly dough. Turn off the beaters and using your hands or a wooden spoon/spatula, bring the dough together.

Lightly flour your bench top or a large board.

Transfer dough onto a floured surface and lightly knead to bring it together.

Lightly dust a rolling pin with flour.

Roll out the dough into a large circle that is 4mm - 5mm (0.5cm) in thickness.

Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, and cut out rectangles with the same measurements as the cookie cutter. Place on the lined tray, leaving a small gap between each biscuit. Repeat with remaining dough, re-rolling any excess to cut out more biscuits.

Bake for 15-20 minutes or until lightly golden around the edges. Check them at 15 minutes as some biscuits can bake faster than others.

Remove from oven and allow to cool on the tray for 10 minutes.

Transfer them to a wire rack to cool completely.

In a medium-sized pot, add marshmallows and water. Place over a low-medium heat and gently melt, occasionally stirring.

Keep mixing marshmallows until completely melted down and smooth, about 5-10 minutes.

Turn off heat, add icing sugar, and mix until well combined. Set aside for 10-15 minutes to cool down and thicken up. You want the consistency to thicken as it’s easier to spread over the biscuits. Not too runny, wait until it’s a spreadable consistency.

Take a butter knife and spread about 1 teaspoon worth of marshmallow icing onto a cooled biscuit. Repeat with remaining biscuits.

Set biscuits aside for 10 minutes to allow the icing to firm up slightly. It will still be tacky though.

Place jam in a piping bag fitted with a small round nozzle and pipe jam down the center of each biscuit. Alternatively, spread jam down the center of each biscuit using a teaspoon.

Sprinkle coconut over each biscuit.

Set aside to allow to set. The marshmallow icing won’t harden, it will remain somewhat tacky.

Enjoy!