Personally, I am pretty fond of the old Arnott's Monte Carlo, though if you're feeling Martha Stewart-y then you might like to give this home-made version a try. Serve with a nice cup of tea, or even better, do it the 'kid' way with a neverending glass of cold milk. I used the recipe from the Women's Weekly 'Biscuits and Macaroons' cookbook. They're as easy as pie.
½ cup brown sugar, firmly packed
1 tsp vanilla
1¼ cups self-raising flour
¾ cup plain flour
½ cup coconut
raspberry or other jam
¾ cup icing sugar
½ tsp vanilla
2 tsp milk
Cream butter and sugar until light and fluffy, add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up surface with back of fork. Bake in moderate oven for 10 to 15 minutes or until golden brown. Remove from oven, cool on wire rack. Put a tsp of jam and a tsp of prepared filling in centre of half the biscuits. Top with remaining halves and press together lightly.
FILLING: Cream butter and sifted icing sugar until light and fluffy, add vanilla, gradually add milk, beat well.