Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter, sugar and sour cream until light and fluffy. Add the coconut, sifted flour and carob. Mix to a firm dough. Knead gently on lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
Roll the dough on a lightly floured surface until 3mm thick. Cut into 3 ½ cm squares Place the squares about 3cm apart onto greased baking trays. Bake for about 10 minutes or until lightly browned. Cool on trays. Sandwich the biscuits with half a level teaspoon of filling. Spread the tops with combined carob and extra butter. Stand until set. Makes about 30.
Filling: Combine the sugar and milk in a small pan. Stir over a low heat until the sugar is dissolved. Remove from the heat. Stir in the creamed coconut and sour cream.
