Dark chocolate and toasted coconut cups filled with creamy sweet marshmallow- YUM!
Last week we featured one use for silicone baking cups, and even gave two sets of them away! This week is another idea for these cups. If you missed the story last week, I was sent a set of these silicone cups to try out as an apology for a designer that stole one of my photos and used it in the product packaging of these cups. The cups I am using are Baketown Girls Silicone Baking Cups, and can be found on Amazon.com.
I was a little doubtful about the practicality of these cups (especially when I thought of doing cupcakes in them), but I’m having fun experimenting with the possibilities! I’m sure this won’t be the last recipe on Easybaked using these silicone cups.
Have you ever had Mallo Cups?
Dear me, they are amazing. They are considered the very 1st candy cup created, and they were one of my favorite childhood treats. They are a little hard to find these days, so I thought I’d re-create them. They are actually not very hard to make.
Here’s how we put them together. (printable recipe)
INGREDIENTS: (makes about 12 cups)
- 2 bags of Wilton’s Candy Melts (if you want a little better chocolate, try Country Kitchen chocolate. It’s a touch more expensive, but truly better in flavor (click here). )
- 1 cup of toasted coconut (to toast refer to instructions here)
- One large jar (13 oz) of Jet-Puffed Marshmallow Creme
- Set 12 silicone liners on a cookie sheet with edges.
- Melt one bag of candy melts in a bowl in the microwave in 30 second increments, stirring between until smooth.
- Spoon carefully into a large zip-top bag and seal well.
- Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup.
- Tip and/or tap each cup until chocolate covers the entire bottom of the cup.
- Refrigerate for about 5 minutes until hard.
- Carefully spoon marshmallow into a second zip-top bag and seal well.
- Clip a corner off this bag and pipe a dollop of marshmallow into the center of each cup- do not let it touch the sides.
- Use bag of melted chocolate to carefully pipe chocolate all the way around each dollop of marshmallow- this seals it into the center and keeps it from leaking out. Melt more chocolate, as needed.
- Refrigerate for about 5 minutes until chocolate is hardened.
- Melt remaining chocolate and add finely crushed toasted coconut to it (save a bit out to sprinkle on top later if desired)
- Spoon this mixture into a zip top bag and seal well.
- Clip a corner and pipe chocolate/coconut evenly over each cup.
- Sprinkle with toasted coconut, or any decorative topping you desire.
- Chill until cup is hardened and then peel away silicone cup and enjoy!
Not too difficult- and the end result is so much fun (and delicious!)
My thoughts: These are just fun little treats to put together and they really are so yummy with the crunchy coconut and creamy marshmallow. I even made an Easter batch of them!!! I hope you get a chance to try them! Enjoy!! ~r
We love to celebrate spring! Here are some other fun springtime recipes: (click on photo to see recipe)