Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Marshmallow pie Santa hats

American 30 Mins Prep · 5 Mins Cook

Line a tray with baking paper and arrange the biscuits in a single layer.
Spoon the marshmallow fluff into a piping bag fitted with a round nozzle. Pipe a tall swirl of fluff onto the centre of each biscuit, shaping it into a cone so it resembles a Santa hat. Reserve some of the fluff for the end of the hat.
Place the tray in the freezer for 10-15 minutes to firm up the fluff slightly. This helps with dipping.
Break up the white chocolate and place it in a heatproof bowl set over a pot of barely simmering water. Melt gently, while stirring constantly. If the bowl gets too hot, lift it off the pot to avoid overheating. Once the chocolate has fully melted, tint it with red food colouring.
Working quickly, dip each marshmallow hat three-quarters of the way into the red chocolate, coating it evenly while leaving a small strip of marshmallow uncoated as the base of the hat.
Once the red chocolate is set, press some desiccated coconut onto the white strip at the base of each hat. Pipe some of the reserved marshmallow fluff on the tip of each hat to form the pom-pom.
Allow the marshamallow pie Santa hats to firm up at room temperature, then serve or store in a cool place.