Baked TreatsDessert

Coconut Almond Crisps with Marshmallow Centers — Just Stir It Together — Crisp, Fragrant, Easy

Name: Coconut Almond Crisps with Marshmallow Centers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 92–93 crisps, which assembles into 46 sandwiches
Cuisine: Chinese
Ingredients: 2 tbsp (30 g) unsalted butter, melted; 3½ oz (100 g) egg whites (about 3 eggs); 2½ tbsp (30 g) sugar; 3 tbsp + 1 tsp (25 g) cake flour; 4¼ oz (120 g) sliced almonds; 3½ oz (100 g) coconut chips; 3 tbsp (40 g) unsalted butter; 4 oz (110 g) sugar-free marshmallows; ¾ oz (20 g) regular marshmallows; ¼ tsp (1 g) sea salt; 6 tbsp (48 g) whole milk powder

2026-08-02

By Vivian

The viral coconut almond crisp! Crisp and fragrant — just stir it together, and it's so easy. A bestseller

Why You'll Love It

The best way to use up egg whites: zero difficulty, no whipping, stir and fold, a quick snack you'll pick up immediately. The coconut chips make this viral almond crisp richer and sweeter — simple and delicious, crisp and shattery with a big nutty aroma. It sells well both from home kitchens and in shops. Come make a batch with me and share it with friends and family!

Ingredients

Crisps
2 tbsp (30 g) unsalted butter, melted	3½ oz (100 g) egg whites (about 3 eggs)
2½ tbsp (30 g) sugar	3 tbsp + 1 tsp (25 g) cake flour
4¼ oz (120 g) sliced almonds	3½ oz (100 g) coconut chips

Filling
3 tbsp (40 g) unsalted butter	4 oz (110 g) sugar-free marshmallows
¾ oz (20 g) regular marshmallows	¼ tsp (1 g) sea salt
6 tbsp (48 g) whole milk powder

Ingredient Notes

3½ oz (100 g) of egg white is about 3 eggs; cold ones are easier to work with.
Break up long coconut chips so you can spread them into rounds.
Use sugar-free marshmallows — regular ones are too sweet.
Keep the heat at its lowest for the filling and turn it off once the marshmallows melt.
The ¼ tsp (1 g) of sea salt balances the sweetness so it isn't cloying.

Instructions

1

Add the sugar to the egg whites and mix.
2

Add the butter, melted to a liquid, and mix.
3

Sift in the cake flour and mix.
4

That's the consistency you're after — the batter is done.
5

Add the sliced almonds and coconut chips.
6

Fold carefully with a spatula so everything is coated, then refrigerate about an hour.
7

Line the tray with a silicone mat or parchment. Use a 1½ in (4 cm) round cutter and put 4 g in each, spreading it flat with a small spoon to make rounds.
It does take patience.
8

This amount makes 92–93 crisps, which pairs up into 46 sandwiches.
Preheat a convection oven to 310°F (155°C); for a regular oven, 330°F (165°C) top and bottom.
9

Bake in the preheated convection oven — you can run several trays at once. In a regular oven, use the lower-middle rack at 330°F (165°C) for about 20 minutes, until the tops are golden and colored to your liking.
10

Cool on a rack, elevated.
11

For the filling: melt the butter in a nonstick pan over the lowest heat, add the sea salt and stir until dissolved, then add the marshmallows and stir until melted. Stop as soon as they're no longer in pieces — over-melting makes the filling hard once cooled. Turn off the heat, add the milk powder, and mix quickly.
(I forgot to photograph this step.)
Take 4 g of filling, roll it into a ball, sandwich it between two crisps, and press gently — the filling should be about the same size as the crisp.
In a cool room the filling firms up and gets hard to work with; pop it in an 175°F (80°C) oven to soften it again.
12

Once completely cool, pack them into sealed bags.
13

Close up: they're tiny, so eating one feels like nothing.
14

A few notes:
1. Some coconut chips are long strips — break them up first.
2. Keep the heat at its lowest for the filling. Melt the marshmallows and stop; over-melting makes them hard once cool.
3. Regular marshmallows are too sweet, so mix sugar-free with regular — that way the filling is only lightly sweet.
4. Every oven has its own temperament; adjust time and temperature as needed.

Recipe Notes