Description

This recipe for Homemade Mallo Cups recreates the beloved candy treat with rich milk chocolate, fluffy marshmallow filling, and a hint of toasted coconut. Perfectly layered and chilled, these cups capture the classic combination of creamy, sweet, and chewy textures in a delightful homemade confection.

Ingredients

Scale

Chocolate Layer

12 ounces milk chocolate
2 tablespoons coconut oil

Marshmallow Filling

1 cup marshmallow fluff
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

Coconut

1/3 cup unsweetened flaked coconut

Instructions

Prepare muffin tin: Line a standard muffin tin with muffin liners to create the individual cups for your candy. This makes for easy shaping and removal later.
Melt chocolate and coconut oil: Using a double boiler or microwave, gently melt the milk chocolate together with the coconut oil until the mixture is smooth and fluid, ideal for coating the liners.
Create chocolate shells: Spoon the melted chocolate into the lined muffin cups, spreading it up the sides evenly. Sprinkle chopped coconut on top of this chocolate layer and place the tin in the refrigerator to chill until the chocolate has fully set and hardened.
Add marshmallow fluff: Once the chocolate has set, add a dollop of marshmallow fluff into each chocolate cup. Then sprinkle the remaining coconut over the marshmallow layer. Return the muffin tin to the refrigerator and chill again until the marshmallow filling is firm and set.
Seal with chocolate: Re-melt any leftover chocolate and spoon it over each marshmallow-filled cup, smoothing out the tops to fully enclose the filling. Chill the cups one last time in the refrigerator until the final chocolate layer is firm and solid.

Notes

Using coconut oil in the chocolate helps the final coating set with a smooth, glossy finish and eases spooning.
Chilling between each layer is essential to achieve defined layers without mixing.
Toasted coconut can be used for extra flavor instead of raw unsweetened coconut flakes.
For a firmer marshmallow filling, ensure the meringue (egg whites, cream of tartar, corn syrup, sugar, and water) is properly whipped and heated before folding into the fluff, although this basic recipe uses marshmallow fluff directly.
Store the finished Mallo Cups refrigerated and consume within a week for best freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Mallo Cups, homemade candy, marshmallow chocolate cups, coconut chocolate candy, easy candy recipe