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1
Scoop marshmallow fluff into the bowl of an electric stand mixer. Add shredded coconut, cocoa powder, cornstarch, and salt. Beat on low to combine. Scrape bowl with a spatula, then beat on high for 1 minute to lighten the texture.
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2
Scoop a round mound of coconut filling onto each disposable spoon. Try to make each mound smooth and symmetrical, but they don't have to be perfect.
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3
Place spoons on a baking sheet and refrigerate until ready to dip them in almond bark.
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4
Place almond bark in the crock of a double boiler (see note below). Fill the lower pot with 1 inch of water, set the crock on top, and set the pot over medium-low heat. Stir almond bark until melted, then turn off heat.
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5
Lay a large piece of wax paper out on the counter and open all the sprinkles and candy. Take 2 to 4 truffle spoons out of the refrigerator at a time, leaving the rest to chill as you work. Dip one truffle spoon into the pot of almond bark at a time. Coat well. Then tap to remove the excess coating.
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6
Set each spoon on the wax paper. Quickly sprinkle with candy or sugar sprinkles before coating dries. Repeat with the rest of the spoons.
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7
Once completely dry, wrap each truffle spoon in a small cellophane bag and tie with ribbon. Leave at room temperature for up to 1 week.
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8
Note: Don't have a double broiler? You can melt the almond bark in the microwave. Place it in a microwave safe bowl, then cook in 1-minute increments, stirring in between, until smooth.
