Name: Jammy coconut mallows
Prep time: 30 min
Cook time: 17 min
Total time: 1 h
Yield: Makes 36
Cuisine: British
Ingredients: 250g butter softened; 140g golden caster sugar; 1 egg; 1 tsp vanilla extract; 300g plain flour; 100g desiccated coconut; about 175g raspberry jam; 18 large pink and white marshmallows cut in half across the middle; 25g desiccated coconut

Home
Recipes
Jammy coconut mallows

Jammy coconut mallows

Jane Hornby

Save recipe

Makes 36

Easy

Prep: 30 mins

Cook: 17 mins

Plus chilling

A star rating of 5 out of 5.13 ratingsRate

loading...

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

Freezable (uncooked dough only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fruit, oat & seed bars

A star rating of 4.8 out of 5.45 ratings

Gooey chocolate cherry cookies

A star rating of 4.6 out of 5.207 ratings

Ingredients

Nutrition

Units:

MetricUS

For the biscuits

250g butter

softened
140g golden caster sugar
1 egg
1 tsp vanilla extract
300g plain flour
100g desiccated coconut

For the middles and coating

about 175g raspberry

jam
18 large pink and white marshmallows

cut in half across the middle
25g desiccated coconut

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per mallow

kcal140
fat8g
saturates6g
carbs16g
sugars10g
fibre1g
protein1g
salt0.12g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

KEEP SOME FOR THE FREEZER

Stamp out half of the dough into rounds, freeze flat, then stack in a freezer container. To cook from frozen, add 2 mins to the time.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now