Back in February when we visited family in SLC my sister in law and I talked about making marshmallows and baking a few different desserts, but we just never got the chance to. While we were out shopping one day, I found a candy cup mold and just couldn’t resist (in hind sight I wish I had bought two or three). Finally last week I decided to christen the mold and make my own toasted coconut marshmallow cups. Rich dark chocolate, fluffy marshmallow and lightly toasted coconut make these candy cups hard to resist.
Growing up I was always a fan of Mallo Cups and the thought of making my own was something I have been planning for quite some time now. So when I found out that the secret ingredient for this month’s Chocolate Party was coconut, I knew the time had come. What’s the Chocolate Party you may be asking? Well, every month Roxana’s Home Baking hosts a “chocolate link party” where like minded lovers of chocolate come together and share their latest creations. It’s delicious and tempting and you simply must check it out!
Candy cup making is sticky business. Delicious, chocolatey, sticky work that I loved every minute of. Plus I just love how easy it is to make marshmallows, I honestly can’t believe I waited so long to try them. Subsequently I now have a huge list of flavors I want to experiment with in the near future. My daughter loved eating these just as much as I did, so it made the work all the sweeter. As the temperatures are rising here the last week, it was nice not to bake for once. Don’t have a fancy candy cup mold? no worries, just use paper cupcake liners, whatever size you have on hand will be fine. I recommend miniature paper liners since these are a rich chocolate treat. I hope you’ll enjoy these toasted coconut marshmallow cups as much as we do!
- for the shells:
- 1½ c chocolate, I used a mixture of dark chocolate chips and semi-sweet
- 1 Tbs coconut oil
- for the marshmallow filling:
- 1 pkg unflavored gelatin
- ¼ c + 3 Tbs water
- 1 tsp vanilla
- ½ c sugar
- ⅓ c corn syrup
- pinch of salt
- ¼ c toasted coconut
- Melt the chocolates and coconut oil in a microwave safe bowl for 1 minute, stir until smooth.
- Working quickly, place about 1 Tbs of chocolate in each well of the mold and rotate it to coat the sides, place the mold in the freezer and make the marshmallow filling.
- In the bowl of your stand mixer add the 3 Tbs of water and sprinkle the gelatin over it, let bloom.
- In a saucepan over medium high heat cook the ¼ c water, sugar, corn syrup and salt to a boil, using a candy thermometer cook to soft ball stage and remove from heat.
- With the whisk attachment on your mixer stir the gelatin mixture slowly and add the hot sugar mixture by pouring it down the side of the bowl.
- Increase the speed and whip for about 1½ -2 minutes, it will begin to whiten.
- Remove the mold from the freezer and place a pinch or two of toasted coconut in the bottom of each shell.
- Spoon or pipe the marshmallow mixture into the chocolate filled mold.
- Top with more chocolate and toasted coconut, return the mold to the freezer to set, about 10-15 minutes.
- Serve chilled, store remaining marshmallow cups in the refrigerator for 1 week.