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 I love making my own candy, so of course making my own marshmallow cups was a must! 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!
Toasted Coconut Marshmallow Cups
- for the shells:
- 1 1/2 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
- 1/4 c + 3 Tbs water
- 1 tsp vanilla
- 1/2 c sugar
- 1/3 c corn syrup
- pinch of salt
- 1/4 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 1/4 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 1 1/2 -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.
marshmallow recipe adapted from Fluffy Vanilla Marshmallows on the Kitchn
Courses candy, dessert, no-bake
Want more delicious sweet Easter recipe ideas?
Denise Browning@From Brazil To You says
Coconut marshmallows in chocolate cups? They look terrific! I could not devour only one…
Yes Denise and I did not 🙂
Pamela @ Brooklyn Farm Girl says
I could definitely snack on a few of these delicious cups!
You’re going to love them Pamela
Emily @ Life on Food says
Oh these would be pretty dangerous to have around my house. They would disappear pretty quickly!!
They are pretty amazing and super dangerous here too, thank you Emily!
Ashley | Spoonful of Flavor says
I’m pretty sure I would eat the entire batch of these cups. Toasted coconut and chocolate is my weakness!
I shared a few with my little one, but definitely at most of them, chocolate and coconut are one of my weaknesses too!
Cindys Recipes and Writings says
Perfect little cups of chocolaty coconut goodness!
Thank you Cindy 🙂
Julie @ This Gal Cooks says
Ooo I love this combination, Emily! Totally digging the marshmallow filling. And of course, the toasted coconut is a total win as well! 🙂
Thank you Julie, they really are addicting!
Zainab @ Blahnik Baker says
I would love some of these cups right now!! What a great idea.
Thanks Zainab 🙂
Karen @ Karen's Kitchen Stories says
These look so yummy, and I have that mold! I’ve been too reluctant to try making my own marshmallows. I need to just do it =) Beautiful!
Oh yay Karen, don’t you just love when that happens, you have to make yourself a batch soon 🙂
Jo @ The Contented Baker says
These cups look amazing!! Well done – totally delicious 🙂
thank you Jo!
Yum, super idea here, love chocolate candy and with a toasted coconut marshmallow,,,yes! Nice blog too 🙂
Thank you so much Suzanne!
Oh my goodness, this recipe looks delicious! I can’t wait to try it, I’ll have to be without the coconut, my husband hates coconut shavings of any kind. Thanks for a fun link up too!
I hope you both enjoy them Sami! You should make him a second batch without and one for you with, you will love them both!
Kim @ The Cookie Puzzle says
Chocolate, coconut AND Marshmallow….COUNT ME IN! These look sooo yummy! Pinning now!
thank you Kim 🙂
These look amazing, Emily! I could eat a few right now!
thanks Jessica 🙂
Roxana | Roxana's Home Baking says
These look absolutely amazing and I’m pretty sure they could easily become addictive! I’m glad you pick the candy mold and shared these cups with us at this month chocolate party!
Thanks for participating
Thank you Roxana, trust me they are addictive, but so delicious too 🙂
These look so yummy, Emily! I’ve never seen a chocolate mold that makes this shape. I’d love to see a photo of yours. Homemade chocolates are the best!
Thank you Jelli, I bought it in SLC at a store, there is a link to the website if you’re interested in it
Oh my goodness, these chocolate marshmallow cups look amazing! I love toasted coconut and it would be so hard for me not to eat the entire batch 🙂
Thank you Kelly 🙂
Bec Heflin says
I’m SO sad that I’m allergic to coconut, Emily. These look SO GOOD! My husband will go coconuts for these (hehe), so you’re getting a 5-star rating from me!