Looking for a fun holiday treat? Your family will love these sweets. These Homemade Mallo Cups are a perfect surprise. They bring back so many happy memories. You can make them right in your kitchen.
It is the perfect time for cozy baking. These treats are sweet and creamy. The toasted coconut adds a lovely crunch. You do not need any special skills. Anyone can make these candies at home. Let’s get started on this fun project.
Why You’ll Love These Homemade Mallo Cups
This recipe is a huge hit with kids. They love the sweet marshmallow center. It is much cheaper than store-bought candy. You know exactly what goes into them. There are no hidden preservatives here. Just simple ingredients from your pantry.
These cups are perfect for holiday gifting. You can wrap them in colorful foil. They look so professional and tasty. Your friends will be very impressed. Making candy at home is rewarding and fun. It is a great way to save money too.
Simple Cooking Steps
Making candy might seem scary at first. But this recipe is very straightforward. You mostly just melt and stir. There is no need for a thermometer. We use a muffin tin for easy shapes. You will feel like a pro in no time. It is a very forgiving process.
Ingredients You’ll Need
You only need five simple ingredients. Most are likely in your cupboard now.
- 11.5 ounces milk chocolate chips
- 2 tablespoons vegetable shortening
- 1/2 cup shredded sweetened coconut
- 7 ounces marshmallow crème
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
- In a small skillet over medium heat, toast the shredded coconut until golden brown and fragrant, then set aside.
- Melt the milk chocolate chips and shortening together using a double boiler or microwave in 30-second intervals until smooth.
- Stir the toasted coconut into the melted chocolate mixture until evenly distributed.
- Place 12 paper liners in a standard muffin tin.
- Spoon approximately 1 tablespoon of the chocolate mixture into each liner, using a spoon to coat the bottom and halfway up the sides.
- Place the tray in the freezer for 10 minutes to set the chocolate shells.
- In a small bowl, whisk the marshmallow crème and vanilla extract until combined.
- Place a generous teaspoon of the marshmallow mixture into the center of each chilled chocolate shell.
- Spoon the remaining melted chocolate over the marshmallow centers, smoothing to the edges to seal the cups completely.
- Refrigerate for at least 1 hour or until the chocolate is completely firm before serving.
Best Ways to Enjoy It
Serve these treats on a pretty platter. They look lovely at a holiday party. Pair them with a cold glass of milk. The milk balances the sweet chocolate perfectly. You can also enjoy them with hot coffee. The warmth makes the marshmallow gooey and delicious. It is a great afternoon snack.
How to Store Leftovers
Keep these cups in the refrigerator. Use an airtight container for best results. They will stay fresh for two weeks. You can also freeze them for longer. Just thaw them for a few minutes. Cold chocolate has a great snap when bitten. They are perfect for meal prep treats.
Recipe Tips for Best Results
- Watch the coconut closely while toasting it.
- Do not skip the vegetable shortening ever.
- It gives the chocolate a beautiful shine.
- Use a small spoon to coat the sides.
- Ensure the chocolate seals the marshmallow completely.
- For the holidays, use festive paper liners.
- Add a pinch of salt to the chocolate.
- Let the shells freeze fully before filling.
Ways to Switch It Up
- Use dark chocolate for a richer flavor.
- Swap vanilla for almond extract for variety.
- Sprinkle extra coconut on the very top.
- Try a dairy-free chocolate for vegan friends.
- Add a tiny drop of caramel inside.
Common Questions
Can I make these ahead of time?
Yes, you can make them early. They store very well in the fridge. This is great for busy holiday weeks. Just keep them chilled until serving time.
What if I don’t like coconut?
You can leave the coconut out easily. The cups will still be very tasty. You can swap it for crushed nuts. Toasted pecans or almonds work very well.
How do I know they are done?
The chocolate should be completely firm. It should not feel sticky at all. Give them plenty of time in the fridge. Patience is key for perfect candy results.
I hope these sweet treats bring joy to your home. They are such a fun way to celebrate the season together. Happy cooking and enjoy every bite!
— Lidia
Homemade Mallo Cups
Ingredients
- 11.5 ounces milk chocolate chips
- 2 tablespoons vegetable shortening
- 1/2 cup shredded sweetened coconut
- 7 ounces marshmallow crème
- 1/2 teaspoon vanilla extract
Instructions
- In a small skillet over medium heat, toast the shredded coconut until golden brown and fragrant, then set aside.
- Melt the milk chocolate chips and shortening together using a double boiler or microwave in 30-second intervals until smooth.
- Stir the toasted coconut into the melted chocolate mixture until evenly distributed.
- Place 12 paper liners in a standard muffin tin.
- Spoon approximately 1 tablespoon of the chocolate mixture into each liner, using a spoon to coat the bottom and halfway up the sides.
- Place the tray in the freezer for 10 minutes to set the chocolate shells.
- In a small bowl, whisk the marshmallow crème and vanilla extract until combined.
- Place a generous teaspoon of the marshmallow mixture into the center of each chilled chocolate shell.
- Spoon the remaining melted chocolate over the marshmallow centers, smoothing to the edges to seal the cups completely.
- Refrigerate for at least 1 hour or until the chocolate is completely firm before serving.
