1. Preheat your oven:

Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the batter:

In a mixing bowl, beat the butter and sugar until light and fluffy. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt together. Slowly add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.

3. Shape the cakes

Spoon the batter onto the prepared baking sheet, forming small rounds (about 2 inches in diameter). Ensure they are evenly spaced.

4. Bake:

Bake for 8-10 minutes or until the edges are golden. Take them out of the oven and allow them to cool on a wire rack.

5. Assemble the pies:

Once the cakes have cooled, spread marshmallow fluff onto one cake and sandwich it with another. Repeat for all cakes.

6. Melt the chocolate:

In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring until smooth.

7. Dip and coat:

Dip each marshmallow-filled sandwich into the melted chocolate, coating it completely. Place on a lined tray and let the chocolate set.