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Chocolate Coconut Marshmallow Cups

A Mallo Cup and Mounds Bar rolled into one.

Course: Candy, Holiday
Cuisine: All-American
Keyword: coconut, dark chocolate, Marshmallow Fluff
Servings: 24 cups
  • 1 lb Chocoley Dark Chocolate
  • 1 lb Chocoley Coconut Dough
  • 7 oz marshmallow fluff
  1. Line a standard size muffin tin with foil muffin liners. (24)
  2. Melt roughly half of the chocolate in the microwave in 30 second increments. Stir to prevent burning. With a small spoon add enough chocolate into the bottom of the muffin liners. Use a spoon or pastry brush to bring the chocolate up over the sides. Stick the chocolate in the fridge for 20 minutes, just so it sets up and becomes firm and forms a 'cup'
  3. Roll about a teaspoon size amount of the coconut dough between the palms of your hands.
  4. Place the coconut dough ball into the bottom of the chocolate cup.
  5. Press the coconut dough down to form a layer.
  6. Spoon about 1 teaspoon of the marshmallow fluff over the coconut dough layer.
  7. Put the muffin tin back in the fridge so the marshmallow firms up, another 20 minutes or so.
  8. Melt remaining chocolate in the microwave in 30 second increments.
  9. Spoon melted chocolate over top of the cups.
  10. Place the tin back in the fridge before serving.
  11. Store Chocolate Coconut Marshmallow Cups in the refrigerator.