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.