Jammy coconut mallows

Jammy coconut mallows

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(9 ratings)

Prep: 30 mins Cook: 17 mins Plus chilling

Easy

Makes 36

Kids will love to help sandwiching these biscuits with the melted marshmallow

Nutrition and extra info

  • uncooked dough only

Nutrition: per mallow

  • kcal140
  • fat8g
  • saturates6g
  • carbs16g
  • sugars10g
  • fibre1g
  • protein1g
  • salt0.12g
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Ingredients

    For the biscuits

    • 250g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g golden caster sugar
    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp vanilla extract
    • 300g plain flour
    • 100g desiccated coconut

    For the middles and coating

    • about 175g raspberry jam
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 18 large pink and white marshmallows, cut in half across the middle
    • 25g desiccated coconut

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough.

    2. On a floured surface, shape the dough into a round, then roll to the thickness of a £1 coin. Cut into rounds using a 6cm cutter. Lift onto baking sheets, then bake for 14 mins until light golden. Cool for a few mins, then transfer to a cooling rack.

    3. To sandwich the biscuits, lay half out on a baking sheet, under-side up. Put ½ tsp jam onto each one, top with a piece of marshmallow, then bake for 2½ mins or until just melted. Remove from oven, then quickly top with the other biscuits, pressing down so that the marshmallow sticks them together and just oozes out. Cool for 10 mins. Put the coconut and remaining jam onto plates, dip the edges in the jam, then roll in the coconut. Will keep in an airtight tin for up to 3 days.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    mandinga
    18th Apr, 2009
    5.05
    Makes a good sized biscuit - they look a lot smaller in the photo, so you actually get more biscuit for the calories than you might think! I warmed the jam first in the microwave as I found it more manageable, especially when dipping the edges of the biscuits in. I also used vegetarian marshmallows (from www.scrumptioussweets.co.uk) which required a little longer in the oven than the 2 1/2 minutes stated above to melt sufficiently.
    suzyferguson
    12th Apr, 2009
    5.05
    Went down a treat .. Easy to make.
    kriszta
    19th Mar, 2009
    5.05
    I made it for the kids, brought a few into work and they just disappeared!!! My friend says she think they worth 10 stars! A little fiddly but WORTH IT!
    ttsmum
    11th Mar, 2009
    don't these little beauties look fab! What a shame I started a diet last week :(

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