Place the shredded coconut, condensed milk, and golden syrup into a medium-sized bowl and mix until combined. Set aside.
Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
Using a ½ teaspoon measuring spoon, drop it into mini silicone cups (or mini paper cupcake liners) spread evenly using a paintbrush.
Allow cups to harden in the refrigerator for about 10 minutes.
Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Notes
To make these, I used 2-inch silicone liners. If you’re in the US, you can one like mine from Amazon, here. If you’re in the UK, click here. (As an Amazon Associate, a small commission is made from qualifying purchases).
The easiest way to line the molds is to take 1/2 a teaspoon of the melted chocolate and drop it into the liner. Then using a clean, small paintbrush (that’s never been used with paint), spread the chocolate over the liners. This is a much faster process than you would imagine. It took me about an hour to make 60 cups and that was including hardening the chocolate before filling them.
You can top the mounds with plain shredded coconut or toasted, the choice is yours.
I love to useGolden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon. (As an Amazon Associate, a small commission is made from qualifying purchases). If you require a substitution, in this recipe corn syrup can be used in its place.