Iced Marshmallow Butterflies

1. 1

   In a stand mixer, beat butter, sugar and egg until light and fluffy. Fold in flour and coconut in 2 batches. Transfer to a floured work surface and knead until smooth. Roll dough out between parchment paper until 1/4 inch thick then refrigerate for 30 mins.

2. 2

   Preheat oven to 350u00b0F. Grease 2-3 baking trays and line with parchment paper.

3. 3

   Using a 4 1/2 inch butterfly cutter, cut 16 shapes from dough. Arrange about 1 inch apart on baking trays. Bake for 12 mins.

4. 4

   Press marshmallows quarters, cut-side down, onto hot butterfly wings. Brush with a little water then sprinkle with extra coconut. Bake for 1 min, or until marshmallows soften slightly.

5. 5

   Pipe jam down the center of each butterfly then let cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.