Homemade Mallo Cups Recipe
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Learn how to make homemade Mallo Cups with this easy copycat recipe, featuring the classic Mallo Cup ingredients: milk chocolate, marshmallow, and coconut. These do require a bit of a time commitment, but homemade Mallo Cups are actually surprisingly easy to make, and they taste very much like the real thing!
Why Did I Create This Recipe for Homemade Mallo Cups?
I’ve always loved Mallo Cups. Every Halloween, I was that weird kid who bypassed the Snickers, Twix, Milky Way, and homemade chocolate bark in favor of these old-fashioned chocolate-and-marshmallow confections. Maybe it’s my central Pennsylvania upbringing, since they’re made by Boyer Candy, based in Altoona, PA. Or, maybe it’s because of my undying love of things coconut. (See also, my coconut truffles, coconut ice cream, and homemade coconut whipped cream!) Either way, nothing beats this combination of gooey marshmallow and crunchy coconut, contained inside a fluted milk chocolate cup and packaged in a bright yellow wrapper.
Yet sadly, when it comes to classic candies, Mallo Cups remain chronically underappreciated. (They fall second perhaps only to the 100 Grand bar which, like the Mallo Cup, proves difficult to find at any time of the year other than Halloween!) In New York City, I’ve only ever managed to locate Mallo Cups at specialty candy stores like Dylan’s Candy Bar and Economy Candy, while in London, they just plain don’t exist. So whenever I find myself craving Mallo Cups, I make my own at home. And I swear, they taste almost as good as the real thing!
Key Ingredients
- Marshmallow Fluff – You’ll need one jar (213 grams or 7 1/2 ounces, depending on the country!) of store-bought marshmallow fluff to make this recipe. If you’re feeling ambitious, you can also prepare these chocolate marshmallow cups using homemade marshmallow fluff.
- Shredded Coconut – Use unsweetened coconut for this recipe, not dessicated coconut or sweetened coconut. You also do not want to use “flaked” coconut. Ideally, select a brand of shredded coconut with tiny bits/pieces, rather than long shreds. Let’s Do Organic or Bob’s Red Mill will both work well.
- Milk Chocolate – You will need a good-quality, good tasting milk chocolate to make the cups. If desired, you can use dark chocolate instead. I usually work with chocolates from Guittard, Callebaut, or Valrhona.
- Coconut Oil – Coconut oil adds fluidity to the chocolate, and enhances the coconut taste. However, it also makes the chocolate melt more easily. (If you’ve ever tried chocolate “meltaways,” it’s coconut oil that creates the signature “melt in your mouth” texture.) Be careful not to add too much, or your melted chocolate will be overly thin, causing the cups to melt quickly in your hands.
Notes on Tempering
Because I wanted this to remain simple enough for anyone to make, I have opted not to temper the chocolate. (Tempering is the process of stabilizing chocolate by heating and cooling chocolate to specific temperatures.) The untempered chocolate means that these Mallo cups are best stored in the refrigerator, and that the chocolate shells won’t set quickly at room temperature. They’ll also lack the shine of tempered chocolate.
If you feel comfortable with tempering, you can temper the milk chocolate and store your finished Mallo cups at room temperature. If tempering, omit the coconut oil. Also remember that you will need to keep the bowl of chocolate in temper during the chilling steps.
Special Tools and Equipment
- Silicone Tartlet Mold (or peanut butter cup mold) – I used a 12-cup silicone mould, with each cup measuring about 2 inches in diameter. With this size mould, the recipe will yield 12 Mallo Cups. You can use a bigger or smaller size, but recipe yield will vary accordingly.
- Pastry Brush – You’ll need a pastry brush to brush the chocolate into each cavity. I prefer a natural-bristled brush, about one inch wide. You can also use a thinner pastry brush to reach into the fluted cracks and crevasses of the tartlet mold.
- Piping Bag – For mixing and piping the marshmallow-coconut mixture. Definitely opt for a disposable piping bag for this recipe (cleaning sticky marshmallow from a reusable bag is a giant pain!) And make sure it’s on the larger side, since you’ll need to add all of the marshmallow and coconut in one go in order to mix it properly. You don’t really need a piping tip; just snip the tip of the piping bag with kitchen shears.
- Double Boiler or Bain-Marie – For melting the chocolate and keeping it warm as you work. I prefer these heating methods to the microwave because you can keep it warm throughout the process—if your chocolate begins to set in the bowl while you’re chilling the cups, rewarm it over a bain marie to keep it fluid. See my how to make a bain marie post if you’ve never made a hot water bath before.
- Small Stepped Palette Knife – For smoothing the marshmallow, as well as the chocolate. If you don’t already own a mini palette knife, I highly recommend buying one—it’s such a handy tool to have in your kit!
Tips and Tricks
- Mix in the bag. I suggest mixing the marshmallow fluff and shredded coconut directly in the piping bag, as described in the recipe below. Marshmallow fluff is extremely sticky, and you’ll waste too much product if you try to stir it together in a bowl.
- Use a dry mold. Make sure your silicone mold is completely dry. Water and chocolate do not mix!
- Place your mold on a small tray. Because silicone is flimsy, a quarter sheet tray will make it much easier to maneuver back and forth between the refrigerator and the countertop while chilling your cups.
Homemade Mallo Cups
- Total Time1 1/2 hours (including chilling/freezing time)
- Yield12 2-inch round cups 1x
A recipe for homemade Mallo Cups, featuring the classic Mallo Cup ingredients: milk chocolate, marshmallow, and coconut. Learn how to make Mallo Cups with this copycat recipe.
Ingredients
60 grams unsweetened shredded coconut (3/4 cup, divided)
213 grams marshmallow fluff (213-gram / 7 1/2-ounce jar)
300 grams chopped milk chocolate (10 1/2 ounces, or about 2 1/3 cups)
13 grams coconut oil (1 tablespoon)
Instructions
Measure out 10 grams (2 tablespoons) of the shredded coconut. Set aside.
In a large disposable piping bag, scoop remaining shredded coconut and marshmallow fluff in alternating layers.
Secure the open end of the piping bag and use your hands to knead, working the coconut into the fluff.
Melt the milk chocolate over a bain marie or double boiler.
Stir in the coconut oil. Continue stirring until completely melted, then remove from heat.
Scoop 1 teaspoonful of melted chocolate into each cavity of a 12-cup silicone tartlet mold.
Tilt to distribute the chocolate evenly around each cup, then use a pastry brush to coat the sides. If you notice a large amount of chocolate pooling in the bottom of the cups, spoon a small amount back into the bowl. Otherwise, the bottoms of your cups will be too thick.
Refrigerate 10 minutes, or until chocolate sets.
With a pastry brush, apply a second coat of chocolate to each cup.
Refrigerate 10 minutes more, or until chocolate sets.
Pipe a dollop of marshmallow into each cup, dividing it equally between the 12 and allowing about 1/4 inch of space at the top of each cup.
With an oiled small stepped palette knife, smooth the marshmallow to flatten.
Sprinkle with the reserved coconut. With your fingertips, pat it into the marshmallow.
Refrigerate 10 minutes more.
Spoon remaining chocolate on top of the coconut.
With a palette knife, smooth the chocolate over the marshmallow and coconut. If necessary, use the palette knife to clean up the edges of each cavity, or to scrape any excess chocolate back into the bowl.
With a pastry brush or a small stepped palette knife, “repair” the cups by adding additional melted chocolate, covering any visible spots of marshmallow. It’s okay to see the coconut texture (after all, this is how real Mallo Cups look!) but you should not see any white bits of marshmallow peeking through.
Freeze 10 minutes, or until very firm.
Pop the finished cups onto a sheet of wax paper or parchment, or a silicone mat.
Layer homemade between sheets of parchment. Store in an airtight container in the refrigerator for up to 3 weeks.
Other Homemade Candy Recipes You Might Enjoy
Homemade Candy Corn
Chocolate Covered Cherries
Rose Marshmallows
Rainbow Gummy Bears
Oreo Marshmallows
Caramel Apple Lollipops
Homemade Butter Mints
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
These are really easy to make and they taste so much like real Mallo Cups!
So glad you enjoyed this recipe!
I haven’t tried this recipe yet, but I also have loved these candy cups forever! The thing is, I remember the MINCED coconut was in the chocolate! Doesn’t matter however you do it as the combo of these flavors are delicious together. I’ll be making these tonight and can’t hardly wait!