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1
Preheat oven to 180C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
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2
Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy.
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3
Add flour and coconut and stir until well combined.
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4
Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers.
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5
Bake in preheated oven for 8-10 minutes or until lightly golden.
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6
Remove from oven and reduce oven temperature to 160C
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7
To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth.
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8
Pour evenly among the muffin pans.
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9
Bake for 5-7 minutes or until golden brown and filling sets.
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10
Remove from oven and set aside to cool.
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11
Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups.
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12
Transfer to a wire rack.
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13
Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water).
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14
Stir until chocolate melts.
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15
Remove from heat.
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16
Pour into a plastic bag and cut off a corner.
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17
Pipe melted chocolate over each caramel cup.
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18
Allow 30 minutes to set.
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19
Store in an airtight container for up to 3 days.
