Jammy coconut mallows

Jammy coconut mallows

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 30 mins Cook: 17 mins Plus chilling


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
Save to My Good Food
Please sign in or register to save recipes.


    For the biscuits

    • 250g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g golden caster sugar
    • 1 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



      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


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    18th Apr, 2009
    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.
    12th Apr, 2009
    Went down a treat .. Easy to make.
    19th Mar, 2009
    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!
    11th Mar, 2009
    don't these little beauties look fab! What a shame I started a diet last week :(


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?