Desserts

Raspberry Coconut Marshmallow Slice recipe

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This Raspberry Coconut Marshmallow Slice recipe is a cookie base, with layers of jam and real homemade marshmallow, topped with coconut

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For the cookie base;
57 g 1/4 cup or ½ stick unsalted butter
100 g 1/2 cup caster (superfine or granulated) sugar
1 egg yolk (note 1)
½ teaspoon vanilla extract
130 g 1 cup plain (AP) flour
½ teaspoon baking powder
pinch salt
¼ cup good quality raspberry jam
For the marshmallow;
¾ cups water (split ½ cup / ¼ cup)
250 g 1 ¼ cups caster (superfine) sugar, split 200g / 50g
½ tablespoon liquid glucose or light corn syrup (note 2)
Pinch salt
1 tablespoon good quality raspberry jam (note 2)
1 tablespoon powdered gelatine (note 2)
1 egg white (note 1)
2-3 drops pink food colouring
Other;
¼ cup shredded coconut
¼ cup shredded coconut lightly toasted
2 tablespoons icing sugar (note 2)
Preheat the oven to 180C / 350F / 160 fan forced. Line an 8x8 inch square baking tin with baking paper. For the cookies: Cream together the butter and sugar until pale and fluffy. Add the egg yolk and...
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Nutritions

Calories
234

Sodium
54mg
2% DV

Fat
4g
6% DV

Protein
6g
12% DV

Carbs
47g
16% DV

Fiber
1g
7% DV