Almond Chocolate Coconut Cups

Almond Chocolate Coconut Cups

23
ZIPITY 1

"I found the recipe for Almond Joy Cake at cakerecipe.com and wanted to find a way that I could add it to the goodies that I make at Christmas time. This is what I came up with."

Ingredients

1 h servings 94 cals
Serving size has been adjusted!

Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
  2. In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
  3. Bake in preheated oven 10 minutes, until set.
  4. While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
  5. In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.

Reviews

23
  1. 25 Ratings

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Most helpful

Had to give this 5 stars because I loved them but had to make a few changes. First change was the crust...I mixed all the ingredients and it was not a consistency for rolling into balls so adde...

Most helpful critical

This recipe was very time consuming, and only made half of the listed servings. When I took the lined mini muffin tins out of the oven, the dough had risen so there was little room to put the co...

Had to give this 5 stars because I loved them but had to make a few changes. First change was the crust...I mixed all the ingredients and it was not a consistency for rolling into balls so adde...

These were fabulous! Like the other reviewers suggested, I def recommend adding the extra egg to the fudge cake batter, cutting back on the milk in the chocolate topping, and pressing your thumb...

Used them for my son's catering business. Everyone really enjoyed them. I did as was suggested and added another egg to the cake batter and only used 2 tablespoons of milk in the frosting. Al...

These were very good. I followed the suggestions of others and baked for about 7 minutes, added an extra egg to the cake batter, and used 1/8 c. evap milk for frosting. Also pressed my thumb i...

This recipe is SO good! It was worh the time it takes! One note... I pressed my thumb in the batter in each muffin as I was taking it out of the oven so I had plenty of space for the filling. ...

This tastes very much like the candy bar it is named after. I needed to make another half batch of the chocolate topping. Made 36 in mini-muffin tins and an 8 x 8-inch dish that I cut into bars....

This recipe was very time consuming, and only made half of the listed servings. When I took the lined mini muffin tins out of the oven, the dough had risen so there was little room to put the co...

I've made these twice, and the second time I think I got it right. Why add a second egg? Just cut the flour down to 1/4 cup, and it's the perfect consistency. I used paper liners, but just ro...

I had a few issues putting this recipe together. The end result gets 4 stars, but the preparation gets a 2. First, when the little cakes bake, they pretty much fill the entire muffin opening. ...