Chewy Coconut Almond Bites

    30 min

    This is a traybake of sorts - digestive biscuits, marshmallows, almonds and coconut are layered, then baked and cut into little triangles. It makes loads, so this is perfect for cake sales or parties.

    52 people made this

    Serves: 48 

    • 16-20 digestive biscuits
    • 100g mini marshmallows
    • 175g butter
    • 1 teaspoon vanilla extract
    • 170g dark brown soft sugar
    • 190g flaked almonds
    • 190g desiccated coconut

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Line a swissroll tin with aluminium foil.
    2. Arrange digestive biscuits to cover the bottom of the prepared pan, breaking in half as needed. In a small saucepan, combine the butter and dark brown soft sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the digestive biscuit base. Pour the butter mixture evenly over the digestive biscuits and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
    3. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow to cool completely before cutting into triangles. Store at room temperature in an airtight container.

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    Reviews & ratings
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    Reviews in English (47)


    This is an easy, chewy and delicious cookie! However, I did have to make a couple of adjustments to the amount of ingredients for my cookies to hold together well. I doubled the amount of marshmallows from 2 cups to 4 cups and I also cut the almonds in half from 2 cups to 1 cup. When I first tried it with 2 cups of almonds, there were so much almonds that weren't being held together by the gooey part of the cookie and they just sat on top or fell off. These adjustments have fixed the problem and they now hold together beautifully. I was also told by a friend that the chocolate graham crackers work the best and so when I went to the store, all they had were the chocolate graham cracker snack sticks which I thought was worth a try. Be warned- this was a really bad idea since they weren't wide and flat enough to be a good base for this cookie. Also, I tried using wax paper instead of the aluminum foil which also didn't fare too well. The foil with plenty of Pam really worked the best. I also added a teaspoon of cinnamon to the melted butter and brown sugar mixture (as I had seen in another Caramel Heavenlies recipe) which made it even more delicious!  -  11 Jan 2006  (Review from Allrecipes US | Canada)


    I've tried several different recipes to use up graham crackers that had been around a while at my job. This one is the best! Everyone loves it and those that bake always ask for the recipe. I increased the marshmallows to 4 cups and the brown sugar and butter to 1 cup. Once out of the oven, I use an icing spreader to combine the melted marshmallows with the almonds and coconut otherwise I've found they fall off the cookie. I bet it would be very good with pecans too.  -  19 Nov 2006  (Review from Allrecipes US | Canada)


    I make these at Christmas time to give as gifts along with other goodies. My whole family loves them and they are devoured within minutes. My only tip is that spraying the foil with a non-stick spray before putting the graham crackers on helps keep everything from sticking when you try and cut them up. The syrupy mixture you put over the graham's can make a bit of a mess if you don't use the spray.  -  16 Jul 2001  (Review from Allrecipes US | Canada)