Cream the butter and both sugars until pale and fluffy (~5 min), regularly scraping down the sides of the bowl.

Add the vanilla, eggs and salt and beat to combine.

Sift over the flour and cocoa and mix gently to just combine. Do not overmix.

Turn out onto a lightly floured bench and divide into 2 pieces. Gently work each into disc, wrap in cling film and chill in the refrigerator overnight.

The next day, bring the cookie dough out at room temperature for 10 minutes to allow to soften slightly.

Roll each piece out between two pieces of baking paper to 3-5mm thick. Cut out circular rounds (mine were 7cm diameter) and place on a tray. You can roll out the scrap cookie dough a second time to cut out more cookies. Refrigerate cookie rounds for 30 minutes.

Preheat the oven to 180°C.

Transfer cookie rounds to a lined baking tray if not already on one. Bake for 8-10 minutes. Leave to cool on the tray. They will harden further as they cool.

Place 150ml water, the caster sugar and glucose in a small saucepan over medium heat. Stir gently to dissolve the sugar.

Meanwhile, place the egg whites in a stand mixture and whisk on slow until frothy.

Once the sugar syrup comes to the boil, turn the egg whites to medium and whisk until thick and white.

Meanwhile, cook the sugar syrup until it reaches 125°C using a digital or sugar thermometer to check the temperature accurately.

Slowly trickle the syrup down one side of the bowl of the whisking eggwhites in a constant stream, whisking continuously. Ensure the syrup does not touch the whisk as it will splatter and stick to the side of the bowl.

Place the soaked gelatine in the still hot saucepan that the sugar syrup was in and swirl it to dissolve (the residual heat from the sugar syrup should be enough to dissolve it). Gradually add the melted gelatin to the whisking egg white mixture.

Add the vanilla and coconut essence.

Continue to beat on high speed until the bowl is cool to touch, about 5-10 minutes.

Transfer the mixture to a piping bag fitted with a large plain nozzle.

(excess marshmallow left at the end can be piped onto a baking paper lined tray and left to set, then coated in toasted coconut for homemade marshmallow treats).

On your workbench, lay out half of the cookies as bases. Dollop about a teaspoon of raspberry jam into the centre of each cookie.

Pipe a thick circle of coconut marshmallow around the raspberry jam (see photos).

Place another cookie on top of the marshmallow and press gently to sandwich.

Leave to set for 3 hours.

When ready to coat, melt the chocolate and coconut oil (ratio 250g chocolate to 1 tablespoon coconut oil) in a heat-proof bowl set over a pot of simmering water.

Dunk each wagon wheel in the melted chocolate - I dunk it with 2 forks and then hold it above the chocolate for 10-20 seconds so the excess chocolate can drip off.

Place on a baking paper lined tray and decorate with freeze dried raspberries and coconut chips.

Refrigerate for 30 minutes to set.

Enjoy!!

Keep in an airtight container in the fridge if it is hot/humid.