Dessert

Homemade Mallo Cups Recipe

ByMariam Harutyunyan July 1, 2026July 1, 2026

Introduction

Homemade Mallo Cups are a delightful treat combining creamy milk chocolate, fluffy marshmallow, and toasted coconut. This recipe lets you recreate a classic candy at home with simple ingredients and easy steps. Perfect for sharing or enjoying as a sweet snack.

The image shows a stack of three chocolate cups on a white marbled surface. Each cup has a smooth, dark brown chocolate shell with a ridged edge around the bottom. The top cup is cut in half to reveal three layers inside: a glossy dark chocolate outer layer, a golden toasted coconut layer beneath it, and a fluffy white marshmallow center filling most of the middle. Some toasted coconut flakes are sprinkled on top, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces milk chocolate
2 tablespoons coconut oil

1 cup marshmallow fluff
1/3 cup unsweetened flaked coconut

2 large egg whites
1/4 teaspoon cream of tartar

2/3 cup light corn syrup
1/2 cup granulated sugar
1/4 cup water

1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Line a standard muffin tin with muffin liners to prepare for the cups.

Step 2: Melt the milk chocolate and coconut oil together using a double boiler or microwave, stirring until smooth.
Step 3: Spoon the melted chocolate into the muffin liners, spreading it up the sides evenly. Sprinkle chopped coconut on top, then chill until the chocolate is set.
Step 4: Add a spoonful of marshmallow fluff into each chocolate cup. Sprinkle the remaining coconut over the marshmallow and chill again until firm.

Step 5: Re-melt any leftover chocolate and spoon it over the marshmallow layer, smoothing out the tops. Chill once more until completely set before serving.

Tips & Variations

For extra flavor, lightly toast the coconut before sprinkling it on the chocolate cups.
To make the marshmallow layer firmer, whip the egg whites with cream of tartar and sugar to create a homemade marshmallow filling.

Use semi-sweet or dark chocolate instead of milk chocolate for a richer taste.

Storage

Store Mallo Cups in an airtight container in the refrigerator for up to one week. Let them come to room temperature for a few minutes before eating to soften slightly. You can also freeze the cups for longer storage, thawing in the fridge overnight.

How to Serve

The image shows two chocolate cups stacked on a wooden board with a white marbled texture underneath. Each cup has a rich, dark brown chocolate shell with a wavy edge pattern. The top cup is bitten halfway, revealing three layers inside: a bottom dark chocolate layer, a middle soft white marshmallow layer with a fluffy texture, and a top golden toasted coconut layer with shredded coconut pieces scattered on the chocolate surface. The chocolate shell has a glossy finish, and bits of coconut are sprinkled on the top, adding rough texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut instead of flaked?

Yes, you can use shredded coconut if flaked is not available, but flaked coconut provides a nicer texture and appearance.

Is it safe to use raw egg whites in this recipe?

This recipe includes egg whites as an ingredient, but if you are concerned about using raw egg whites, you can opt for pasteurized egg whites or prepare a marshmallow filling using a cooked sugar syrup method to ensure safety.