Shredded coconut mallow and jam squares recipe

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1 hr 10 min

An indulgent, sugary treat that’s perfect after a tiring day. Make smaller portions if you’re looking for a quick and easy kids’ party food.


  • 100g softened butter
  • 125g caster sugar
  • 175g plain flour
  • 60ml seedless jam
  • 2 medium eggs
  • 25g shredded coconut


  • Preheat the oven to 180°C, 350°F, Gas 4.

  • Cream 100g (4oz) softened butter with 50g (2oz) caster sugar until light and fluffy. Stir in 175g (6oz) plain flour until the mixture binds together.

  • Knead lightly on a floured surface then use your fingers to press the mixture evenly into a greased and lined 20cm (8in) square cake tin.

  • Prick all over with a fork and bake for 20 mins until pale golden.

  • Cool. Spread 60ml (4tbsp) seedless jam over the base.

  • Whisk 2 medium egg whites until stiff then gradually whisk in 75g (3oz) caster sugar to make a firm, glossy meringue. Fold in 25g (1oz) shredded coconut.

  • Spread the meringue over the jam and sprinkle with 30ml (2tbsp) shredded coconut.

  • Bake for a further 10-15 mins until the meringue is crisp and browned.

  • Cool, then cut into 9 squares.

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(127 ratings)
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