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In a large bowl, beat the cake mix butter and egg
until well blended Shape into 1in balls place in
foil lined miniature muffin cups Bake at 350° for
8 minutes.
Using the end of a wooden spoon handle make a 1/2-
in.-deep indentation in the center of each cup.
Bake 2-3 minutes longer or until cake springs back
when lightly touched. Remove from pans to wire
racks to cool.
For filling, in a microwave-safe bowl, heat sugar
and milk on high for 2 minutes, stirring
frequently. Add marshmallows; stir until melted.
Stir in coconut. Spoon into cooled cups.
For topping, in another microwave-safe bowl,
combine the chocolate chips, milk and butter.
Microwave in 10- to 20-second intervals until
melted stir until smooth. Stir in almonds. Spread
over filling. Store in the refrigerator. Yield- 4
dozen.
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