Step 1

Lightly grease and line a 20cm x 30cm slice tin with baking paper. Finely crush coconut macaroons into a bowl. Pour in melted butter. Stir to combine. Press firmly into base of tin with the back of a spoon. Refrigerate while preparing filling.

Step 2

Melt white chocolate in a bowl over hot water. Cool to room temperature.

Step 3

Beat cream cheese and caster sugar in a bowl until smooth. Dissolve gelatine in boiling water. Add to the cream cheese mixture with cooled chocolate and beat until well combined.

Step 4

Whip thickened cream to form soft peaks. Fold into mixture with raspberries until just combined. Spoon over the biscuit base, smooth surface and tap on bench to remove air bubbles.

Step 5

Cover and refrigerate 2-3 hours until set. Slice into 12 squares and serve topped with extra raspberries, if desired.