1.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut, in two batches.
2.Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick; refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
4.Using 11.5cm butterfly cutter, cut 16 shapes from dough. Place about 3cm apart on oven trays. Bake about 12 minutes.
5.Meanwhile, using scissors, quarter marshmallows. Press marshmallows cut-side down onto hot butterfly wings; trim marshmallows to the shape of the wings if necessary. Brush marshmallows with a little water; sprinkle with extra coconut. Bake about 1 minute or until marshmallows soften slightly.
6.Pipe jam down centre of each butterfly. Cool on wire racks.
Butterfly-shaped cutters can be bought from cookware shops and cake decorating suppliers.Note