Mallo Cups (with Homemade Marshmallow Fluff)

Line a standard size muffin tin with muffin liners. Chop the flaked coconut into small pieces.

Melt the chocolate over a double boiler or in the microwave (if you use the microwave, do it in 30 second increments then stir to prevent burning). Once the chocolate has just melted, stir in the coconut oil until it has melted. Spoon about 1 – 1 1/2 tablespoons of chocolate into the bottom of the muffin liners and use a spoon or pastry brush to bring the chocolate up over the sides. Sprinkle the chocolate with a teaspoon or so of the coconut. Use as much as you want! You can't go wrong here. Stick the chocolate in the fridge or the freezer for 20 minutes, just so it sets up and becomes firm.

Spoon about 1 1/2 tablespoons of the marshmallow fluff into the chocolate cups. Sprinkle the remaining coconut over the top of the fluff. Put the muffin tin back in the fridge or freeze so the marshmallow firms up, another 20 minutes or so.

If the remaining melted chocolate has started to firm up, re-melt it. Spoon it over top of the cups and smooth it out. Place the tin back in the fridge or freezer for another 20 minutes before serving. I love keeping these cold–otherwise they can be a bit messy.

Homemade Marshmallow Fluff

Add the egg whites and cream of tartar to the bowl of your electric mixer. Using the whisk attachment, beat until the egg whites are frothy. Add the corn syrup, sugar and water to a small saucepan over medium heat until the mixture boils. Let boil for about 5 minutes, stirring occasionally until the sugar reaches a temperature of 240 degrees F on a candy thermometer.

With the mixer on medium speed, gently pour the hot syrup into the egg white mixture. Add the vanilla extract and the salt, then increase the mixer speed to high and beat until stiff peaks form, about 5 minutes. Store the fluff in the fridge.

Alternative Marshmallow Fluff (from Live for Cake)

Prep time 10 mins · Cook time 5 mins · Total time 15 mins · Serves: 6 cups

Ingredients: ⅓ cup (90g/3oz) water · ¾ cup (180g/6oz) granulated sugar · ¾ cup (8oz/240g) corn syrup* · 3 egg whites (room temperature) · ½ tsp cream of tartar* · 1 tsp vanilla extract (optional)

1. Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
2. Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
3. Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
4. Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
5. Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
6. Remove your sugar mix from the heat once you reach your temperature.
7. Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4 mins.
8. Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
9. Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
10. Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
11. Add in vanilla and whip until the fluff has cooled.
12. Pour into an airtight container and store for up to 6 weeks at room temperature.

Notes: The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk. There are no substitutes for cream of tartar. They are important ingredients in this recipe and cannot be left out. Replacing Corn Syrup: Golden syrup would work but just know it will turn your fluff a darker color. It won't come out white. You can also use glucose syrup.

From https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/