Jammy Coconut Mallows
These delightful marshmallow sandwich biscuits are a treat for the senses. A buttery coconut cookie embraces a sweet raspberry jam and fluffy marshmallow filling, creating a flavorful and textural symphony. With a golden exterior and a gooey center, each bite is a delightful blend of flavors and textures. These charming biscuits are perfect for a cozy afternoon tea or a special treat to share with loved ones.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
17M
Prep Time
PT30M
Yield
Makes 36
Nutrition
- Calories: 140 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.12 milligram of sodium
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