Almond Chocolate Coconut Cups

Almond Chocolate Coconut Cups

23 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    1 h
ZIPITY
Recipe by  ZIPITY

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  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.

Share It

Reviews (23)

Rate This Recipe
ASHBERRY95
34

ASHBERRY95

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 added another egg and some water. I then baked the crusts for 10 minutes which seemed too long when I took them out of the oven...they got very crunchy but after having the filling in them softened up a little. Next time I will check them after 5 minutes. The coconut filling is awesome! After reading the other review about the chocolate topping not setting up I decided to add less milk to the mixture, next time I will double the amount of chocolate topping because I had to make more. With all that said these were awesome! Everyone loved them and their were many request for the recipe. Thank You, Patty!

Jamie Lyn
20

Jamie Lyn

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 in the cups while taking them out of the oven. Also, bc not everyone in my family likes coconut, I substituted graham crackers for coconut in half the marshmellow mix, keeping the rest of the recipe the same...they turned out like little s'more cups. These were gobbled up so quick I had to make more for the true event!!

MADRAY7
20

MADRAY7

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. Also after baking cups for 7 minutes, I thumbprinted the cups and baked another 2 minutes. They were perfect for the filling. I didn't spread the frosting all the way to the outside. They looked prettier.

More Reviews

Similar Recipes

Almond Chocolate Coconut Cookies II
(116)

Almond Chocolate Coconut Cookies II

Chocolate Cherry Cake II
(81)

Chocolate Cherry Cake II

Coconut Chocolate Cake I
(37)

Coconut Chocolate Cake I

Chocolate Almond Marble Cheesecake
(24)

Chocolate Almond Marble Cheesecake

White Chocolate Coconut Macadamia Cookies
(16)

White Chocolate Coconut Macadamia Cookies

Almond Coconut Chocolate Cookie Balls
(13)

Almond Coconut Chocolate Cookie Balls

Nutrition

Amount Per Serving (72 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Cherry Cake II

>

next recipe:

Almond Coconut Chocolate Cookie Balls