Introduction

These homemade Mallo Cups are a delightful treat featuring rich milk chocolate, fluffy marshmallow filling, and toasted coconut. They offer a perfect balance of creamy, sweet, and crunchy textures that are sure to satisfy any candy lover’s craving.

Homemade Mallo Cups Recipe - Recipe Image

Ingredients

12 ounces milk chocolate
2 tablespoons coconut oil
1 cup marshmallow fluff (see instructions to make homemade)
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. Chop the flaked coconut into small pieces.
Step 2: Melt the milk chocolate over a double boiler or in the microwave in 30-second increments, stirring between each to prevent burning. Once melted, stir in the coconut oil until smooth. Spoon about 1 to 1 1/2 tablespoons of chocolate into the bottom of each liner, then use a spoon or pastry brush to spread the chocolate up the sides. Sprinkle about a teaspoon of chopped coconut over the chocolate. Chill in the fridge or freezer for 20 minutes until firm.
Step 3: Spoon about 1 1/2 tablespoons of marshmallow fluff into each chocolate cup and sprinkle the remaining coconut on top. Return to the fridge or freezer to firm up for another 20 minutes.
Step 4: If the remaining chocolate has hardened, gently re-melt it. Spoon the chocolate over the filled cups and smooth the tops. Chill again for 20 minutes before serving. Keep these cups cold to prevent them from becoming messy.
Step 5: To make homemade marshmallow fluff: Add egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment. Beat until frothy.
Step 6: Combine corn syrup, sugar, and water in a small saucepan over medium heat. Boil, stirring occasionally, until the syrup reaches 240°F (soft-ball stage on a candy thermometer), about 5 minutes.
Step 7: With the mixer running on medium, slowly pour the hot syrup into the egg whites. Add vanilla extract and salt, then increase speed to high and beat about 5 minutes until stiff peaks form. Store any extra fluff in the refrigerator.

Tips & Variations

Use sweetened coconut instead of unsweetened for a sweeter, chewier texture.
For a different flavor twist, try dark chocolate in place of milk chocolate.
Make sure the candy thermometer is accurate for perfect marshmallow fluff every time.
If you don’t have coconut oil, use vegetable oil as a substitute to keep the chocolate smooth.

Storage

Store the Mallo Cups in an airtight container in the refrigerator for up to one week. They are best kept cold to maintain their shape and texture. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly, but avoid leaving them out too long to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Mallo Cups without an electric mixer?

Technically, you can whisk the marshmallow fluff by hand, but it will require a lot of effort and time. An electric mixer makes the process much faster and ensures the fluff reaches the right stiff peak consistency.

Is it necessary to chill the chocolate layers between steps?

Yes, chilling helps the chocolate set firmly, making it easier to build layers without them mixing. It also ensures the final cups hold their shape well and have a nice texture when eaten.

Homemade Mallo Cups Recipe

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4.8 from 66 reviews

These homemade Mallo Cups are a delightful treat featuring a rich milk chocolate shell filled with fluffy, homemade marshmallow fluff and topped with toasted coconut. Perfectly sweet with a crunchy exterior and soft, pillowy center, these cups are a fun and indulgent replica of the classic candy, made entirely from scratch.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 standard-sized Mallo Cups 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Chocolate Shell

12 ounces milk chocolate
2 tablespoons coconut oil
1/3 cup unsweetened, flaked coconut (chopped into small pieces)

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

Additional

1 cup marshmallow fluff (for filling and topping)

Instructions

Prepare muffin tin: Line a standard size muffin tin with muffin liners and chop the flaked coconut into small pieces.
Melt chocolate: Melt the milk chocolate over a double boiler or microwave in 30 second increments stirring each time to prevent burning. Stir in coconut oil until fully melted and combined.
Form chocolate cups: Spoon about 1 to 1 1/2 tablespoons of melted chocolate into the bottom of each muffin liner. Use a spoon or pastry brush to press the chocolate up the sides evenly. Sprinkle with about a teaspoon of chopped coconut. Place the tin in the fridge or freezer for 20 minutes until chocolate is firm.
Fill with marshmallow fluff: Spoon about 1 1/2 tablespoons of marshmallow fluff into the set chocolate cups. Sprinkle additional chopped coconut over the fluff. Chill in fridge or freezer again for about 20 minutes to firm.
Top with chocolate: If the remaining melted chocolate has firmed, gently re-melt it. Spoon the chocolate over the tops of each cup and smooth out evenly. Return the tin to the fridge or freezer for another 20 minutes to set.
Make homemade marshmallow fluff: Place egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk. Beat until frothy.
Cook sugar syrup: In a small saucepan over medium heat, combine corn syrup, granulated sugar, and water. Stir occasionally and bring to a boil. Boil for about 5 minutes or until sugar reaches 240°F on a candy thermometer.
Combine syrup and egg whites: With the mixer on medium speed, carefully pour the hot sugar syrup into the frothy egg whites. Add vanilla extract and salt.
Whip to stiff peaks: Increase mixer speed to high and beat until mixture forms stiff, glossy peaks, about 5 minutes. Store marshmallow fluff in the refrigerator if not using immediately.

Notes

Use a candy thermometer to ensure the sugar syrup reaches the soft ball stage (240°F) for perfect marshmallow fluff.
Be careful when pouring hot sugar syrup into egg whites to avoid splattering.
Chilling time is important for the chocolate to set properly between each step.
Keep Mallo Cups refrigerated before serving to prevent melting and messiness.
You can toast the coconut lightly before use for extra flavor if desired.
Make sure to use unsweetened flaked coconut for the best taste balance.

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