Easter Chocolate Coconut Truffle Spoons

1. 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.

2. 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.

3. 3

   Place spoons on a baking sheet and refrigerate until ready to dip them in almond bark.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

* Per serving · 4 servings · Values may vary.