Description

Homemade Mallo Cups are a delightful treat featuring a rich milk chocolate shell filled with fluffy homemade marshmallow and sprinkled with toasted coconut. These nostalgic candy cups combine creamy chocolate, light and airy marshmallow fluff, and a hint of tropical coconut for a perfectly balanced, indulgent snack that’s easy to make at home.

Ingredients

Scale

Chocolate Shell

12 ounces milk chocolate
2 tablespoons coconut oil
1/3 cup unsweetened flaked coconut
Additional coconut for sprinkling

Marshmallow Fluff Filling

1 cup marshmallow fluff (prepared as described below)
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

Prepare muffin tin and coconut: Line a standard-size muffin tin with muffin liners. Chop the flaked coconut into small pieces for easier sprinkling and better texture.
Melt and prepare chocolate shell: Melt the milk chocolate over a double boiler or in the microwave in 30-second increments, stirring between each to avoid burning. Once melted, stir in the coconut oil until fully incorporated. Spoon about 1 to 1 1/2 tablespoons of this chocolate mixture into each muffin liner, using a spoon or pastry brush to coat the bottom and sides of the liner. Sprinkle about a teaspoon of chopped coconut over the chocolate. Chill in the fridge or freezer for 20 minutes until firm.
Fill with marshmallow fluff and top with coconut: Spoon approximately 1 1/2 tablespoons of the prepared marshmallow fluff into each chocolate cup. Sprinkle additional chopped coconut over the top of the marshmallow. Return the muffin tin to the fridge or freezer and chill until the marshmallow firms up, about 20 minutes.
Top with final chocolate layer: If the remaining chocolate has hardened, gently re-melt it. Spoon chocolate evenly over the marshmallow-filled cups, smoothing the tops. Place the muffin tin back in the fridge or freezer for another 20 minutes to set completely.
Make homemade marshmallow fluff: Add egg whites and cream of tartar to the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites until frothy. Meanwhile, combine corn syrup, granulated sugar, and water in a small saucepan over medium heat. Bring to a boil and let cook, stirring occasionally, until the sugar syrup reaches 240°F (soft ball stage) on a candy thermometer, about 5 minutes.
Combine hot syrup with egg whites: With the mixer running at medium speed, carefully and slowly pour the hot sugar syrup into the frothy egg whites. Add vanilla extract and a pinch of salt. Increase the mixer speed to high and continue beating until stiff peaks form, about 5 minutes. Use this freshly made marshmallow fluff immediately or store it in the fridge until ready to use.
Serve and store: The Mallo Cups are best kept cold to prevent melting and messiness. Store in the refrigerator until ready to serve.

Notes

Use good quality milk chocolate for best flavor and smooth texture.
If you don’t have a candy thermometer, boiling the syrup for about 5 minutes should be sufficient but thermometer use is recommended for accuracy.
Chilling the cups between steps ensures the candies hold their shape and are less messy.
Leftover homemade marshmallow fluff can be stored in an airtight container in the fridge for up to 1 week.
For a richer flavor, you can lightly toast the coconut before using.
Make sure to beat the egg whites and syrup thoroughly to achieve the perfect fluffy marshmallow texture.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: Mallo Cups, marshmallow candy, homemade candy, milk chocolate dessert, coconut candy, marshmallow fluff