Using a planetary mixer and beater combine the coconut satin, butter, and syrup and mix to form a crumb.
Add the remaining ingredients and mix to form a dough.
Divide into 80g pieces and place in tart rings on a perforated silicone mat.
Bake at 180c for 16 minutes.
Using a planetary mixer and beater combine the Argenta Combo and sieved icing sugar.
Mix on slow speed for 2 minutes then scrape down.
Mix on medium speed for a further 5 minutes.
Top each cooled cookie with a 40g ring of frosting and sprinkle with desiccated coconut.
Fill the centre with 10g of Vivafil Raspberry.
