Start by melting the milk chocolate and coconut oil together in a double boiler or in the microwave until smooth.
Using a silicone mold or cupcake liners, pour a thin layer of the melted chocolate into each mold and refrigerate for 10-15 minutes.
In a mixing bowl, combine marshmallow fluff, flaked coconut, and a pinch of salt. In another bowl, whip egg whites and cream of tartar until stiff peaks form.
In a saucepan, combine light corn syrup, granulated sugar, and water. Cook until it reaches a gentle boil, then simmer for 5 minutes and stir in vanilla extract.
Carefully fold the syrup into the whipped egg whites, then fold this mixture into the marshmallow fluff and coconut.
Spoon the marshmallow filling into each chocolate-lined mold, then pour another layer of melted chocolate over the top to seal.
Chill the molds for at least an hour until the chocolate is set, then remove and enjoy your homemade Mallo Cups!
