Instructions

1. Melt the chocolates and coconut oil in a microwave safe bowl for 1 minute, stir until smooth.
2. 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.
3. In the bowl of your stand mixer add the 3 Tbs of water and sprinkle the gelatin over it, let bloom.
4. 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.
5. 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.
6. Increase the speed and whip for about 1 1/2 -2 minutes, it will begin to whiten.
7. Remove the mold from the freezer and place a pinch or two of toasted coconut in the bottom of each shell.
8. Spoon or pipe the marshmallow mixture into the chocolate filled mold.
9. Top with more chocolate and toasted coconut, return the mold to the freezer to set, about 10-15 minutes.
10. Serve chilled, store remaining marshmallow cups in the refrigerator for 1 week.