Do NOT use sweetened and/or low-fat coconut. The butter will not work with those types of coconut.
You can skip the chocolate tempering and simply melt the chocolate, but the cups will have a more chalky appearance and the shell will not be as crisp.
I recommend making both the mango and the macadamia nut butter fillings in advance so that you don't have to wait for them to cool during the process of making the cups.
Dark Chocolate Mango Macadamia Nut Butter Cups originally printed from https://yupitsvegan.com/mango-macadamia-nut-butter-cups/ February 9, 2014