Almond Chocolate Coconut Cups



INGREDIENTS:

1 (18.25 ounce) package chocolate fudge cake mix

1 egg

1/2 cup margarine, melted

3/4 cup all-purpose flour

1/2 cup white sugar

1/2 cup evaporated milk

14 large marshmallows

7 ounces flaked coconut

1/4 cup evaporated milk

3/4 cup semisweet chocolate chips

2 tablespoons margarine

1/2 cup sliced almonds

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.



Almond Chocolate Coconut Cups