Indulge in these delightful jammy coconut mallows, where buttery biscuits meet a gooey marshmallow and sweet raspberry jam filling. The desiccated coconut adds a tropical twist and a lovely texture, making each bite a heavenly escape. Perfect for sharing, these treats are sure to bring smiles all around!
softened
large, pink and white, cut in half across the middle
Preheat your oven to 190°C (170°C fan/Gas Mark 5). In a large bowl, combine the softened butter, golden caster sugar, egg, and vanilla extract with a pinch of salt. Beat until the mixture is smooth and creamy.
Gradually fold in the plain flour and 100g of desiccated coconut until a cohesive dough forms.
Lightly flour a clean surface. Take the dough and shape it into a round. Using a rolling pin, roll the dough out evenly until it is approximately the thickness of a £1 coin.
Using a 6cm round cutter, cut out biscuit shapes from the rolled dough. Carefully transfer the cut biscuits onto baking sheets.
Bake the biscuits for 14 minutes, or until they turn a light golden colour. Once baked, remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
To assemble the mallows, lay half of the cooled biscuits underside up on a clean baking sheet. Place half a teaspoon of raspberry jam onto the centre of each biscuit. Top each jam-covered biscuit with one of the halved marshmallows.
Return the baking sheet with the assembled biscuits to the oven for 2.5 minutes, or until the marshmallows are just melted and soft. Remove from the oven.
Quickly place the remaining cooled biscuits on top of the melted marshmallows, gently pressing down so that the marshmallow acts as an adhesive and slightly oozes out. Let them cool for 10 minutes to set.
Place the remaining 25g of desiccated coconut and any remaining raspberry jam onto separate plates. Dip the edges of each sandwich biscuit into the jam, then roll the jam-coated edges in the desiccated coconut to coat. Your jammy coconut mallows are now ready to enjoy!
For a festive touch, use a star or heart-shaped cutter instead of a round one for the biscuits.
If you don't have raspberry jam, strawberry or apricot jam would also work wonderfully as a substitute.
These mallows can be stored in an airtight container at room temperature for up to 3 days. They are also freezable for longer storage.