08/28/2026
Do you remember Hippodrome cookies (late 1980s) produced by Salerno-Megowen Biscuit Company in Chicago. The sandwich cookie featured a coconut macaroon/bar base, a layer of marshmallow, and a dollop or stripe of raspberry jelly/jam with another coconut macaroon/bar on top. Oh so good!
I found an Australian recipe called Monte Carlo Biscuit/Cookie recipe that tastes similar. Yes, I know that they were originally rectangular in shape. These cookies are also similar to a Piccadilly Cookie.
RECIPE: (slightly revised from original):
A handmade version of the Australian Monte Carlo biscuit; buttercream and raspberry jam sandwiched between two coconut biscuits(cookies).
https://cocofinefoods.com/blogs/ideas/monte-carlo-cookies?srsltid=AfmBOopom7ZWbdr0s01gRy28rKROrOe3EZYAcNUTALYWQ9Q7qS6AADst
350° for 8 minutes (original: 10 to 15 minutes) Yield: Makes 12 to 20 complete cookies depending on size of dough ball.
COOKIE:
1 cup butter, softened
1/2 cup brown sugar (original recipe: cane sugar) (substitute is muscovado) (cane sugar has a subtle molasses flavor – so perhaps add 1 tsp. molasses ?)
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup finely shredded coconut (or grind shredded coconut in small food processor)
1/2 cup Henry & Henry Raspberry Filling (smooth … makes inside of cookies slippery)
OR Raspberry JAM or PRESERVES (original recipe is 1/2 cup Coco Fine Foods Raspberry Vanilla Jam)
BUTTERCREAM FILLING:
1/4 cup butter
3/4 cup powdered sugar (aka icing sugar)
1/2 teaspoon vanilla
2 teaspoons milk
1/4 cup marshmallow cream (not in original recipe)
1. Preheat oven to 350F.
2. Cream butter and sugar until light and fluffy, add egg and vanilla extract and beat well.
3. Add dry ingredients and coconut, mix well.
4. Roll 1 TABLESPOON of mixture into balls, shape into place on sheet pan lined with parchment paper or Silpat. Flatten slightly with tines of fork.
(original recipe: 2 teaspoonfuls … made 20 complete cookies
1 3/4" round)
OR
Press all filling into a pan. Flatten. Press fork tines. Bake. Immediately after baking, cut into rectangle cookies.
I have not tried this method.
5. Bake for 8 minutes or until golden brown. (original recipe: 10 to 15 minutes)
6. Remove from oven and cool on a wire rack.
7. Filling: cream butter and sifted powdered sugar with hand mixer until light and fluffy, add vanilla, marshmallow cream and milk gradually, beating well.
8. Put a teaspoon of jam in the center of half the cookies and a teaspoon of buttercream in center of other half of biscuits
9. Press the two halves gently together. Oh so good!
PICADILLY SANDWICH COOKIE by Gina Allen
https://www.facebook.com/groups/540343020927299/permalink/1018998166395113/
1 1/2 cups all-purpose flour (200 g)
1/2 cup granulated sugar (100 grams)
7 tablespoons unsalted butter, softened(about) (100 grams)
1 egg white
1 teaspoon vanilla extract
Pinch of salt
1 cup marshmallow fluff (for the filling)
Raspberry jam or preserves (for the fruity layer)
Shredded coconut (for dusting)
Cream butter and sugar until fluffy.
Add egg white and vanilla; mix well.
Gradually add flour and salt to form a soft dough.
Roll out, cut rounds (rectangles!), and bake at 350°F (180°C) for
10–12 mins.
Sandwich in-between cookies: marshmallow fluff and raspberry jam.
Dust with shredded coconut.
