Introduction & Inspiration: Adorable, Easy, and Customizable Easter Treats
These Easter Chocolate Coconut Truffle Spoons are the perfect combination of cute, easy, and delicious! I love how they transform simple ingredients into a festive and impressive treat. Perfect for Easter baskets.
The inspiration for this recipe came from a desire to create a homemade Easter candy that was both fun to make and delightful to eat. I wanted something that would be a step up from store-bought treats. But still approachable for any skill level.
I’ve always been a fan of coconut and chocolate together. And the addition of marshmallow fluff creates a wonderfully soft and chewy truffle center. It’s a unique combination.
These truffle spoons are perfect for Easter, but they’re also great for any occasion that calls for a sweet, bite-sized treat. They’re customizable, adorable, and sure to be a hit with kids and adults alike.
Nostalgic Appeal (with a Homemade, Gourmet Touch)
The seasonal aisles of grocery stores are always filled with tempting treats. Especially around holidays like Easter. Last week, I was walking through one of those aisles, you know, the one lined with all the candy-coated Easter eggs and chocolate bunnies right now?
And, as I looked through the pre-packaged treats, it dawned on me that I was not feeling tempted by a single one of them. (Okay, maybe I felt just a little bit tempted by the Reese’s Eggs… they’re a weakness!). But mostly, I was thinking, “I can make something better.”
That’s the nostalgic appeal of homemade candy. It’s about taking those classic flavors and textures. And elevating them with fresh ingredients and a personal touch.
These Chocolate Coconut Truffle Spoons tap into that nostalgia. But they also offer a more sophisticated and flavorful experience than your average store-bought candy. They’re a treat that’s both familiar and special.
Homemade Focus (and the Joy of Candy Making)
I’m a strong advocate for homemade treats, and these Truffle Spoons are a perfect example of why. Making your own candy allows you to control the ingredients and the quality. It’s a fun and rewarding kitchen project.
Store-bought candies often contain artificial flavors, preservatives, and can be overly sweet. When you make them at home, you can use high-quality ingredients, like real coconut and good chocolate.
This recipe is a testament to the fact that homemade candy doesn’t have to be intimidating. It requires just a few simple steps and readily available ingredients. Yet the results are incredibly delicious.
It’s a recipe that I encourage everyone to try. It’s a great way to get creative in the kitchen. And to enjoy the satisfaction of making your own adorable and tasty treats.
Flavor Goal: Coconut, Chocolate, and Marshmallow Magic
The flavor goal of these Easter Chocolate Coconut Truffle Spoons is to achieve a harmonious blend of flavors and textures. Creamy marshmallow, rich chocolate or white chocolate, and the tropical sweetness of coconut.
The truffle center, made with marshmallow fluff, shredded coconut, cocoa powder, cornstarch, and salt. Is soft, chewy, and intensely flavorful. It’s like a homemade coconut macaroon.
The chocolate or white chocolate almond bark coating adds a crisp shell and a complementary flavor. That contrasts beautifully with the soft truffle center. It’s all about the balance.
The sprinkles and small Easter candies add a festive touch and a bit of extra sweetness and crunch. The overall effect is a treat that’s both adorable and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients.
Marshmallow fluff forms the base of the truffle filling, providing a soft, chewy texture and sweetness. Sweetened shredded coconut adds that signature coconut flavor.
Unsweetened cocoa powder adds a hint of chocolate flavor to the truffle filling, complementing the coconut and the outer coating. Cornstarch helps to bind the filling ingredients together.
Salt enhances the flavors of the other ingredients. White or chocolate almond bark (or a combination of both) is used for coating the truffle spoons.
Small Easter candies and/or sprinkles add a festive touch and a bit of extra sweetness and crunch. Wooden or plastic disposable spoons serve as the base for the truffle pops.
Essential Equipment
You’ll need just a few basic kitchen tools:
An electric stand mixer (or a hand mixer and a large bowl).
A baking sheet.
A double boiler (or a heatproof bowl and a saucepan) for melting the almond bark.
Wax paper.
That’s it! This recipe is incredibly simple in terms of equipment. The key is to have a way to melt the almond bark gently and evenly.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 7 oz. weight Marshmallow Fluff
- 2 cups Sweetened Shredded Coconut
- ¼ cup Unsweetened Cocoa Powder
- 1 Tbsp. Cornstarch
- ¾ tsp. Salt
- 10 oz. weight White Or Chocolate Almond Bark (or Half Of Each)
- Small Easter Candies And/Or Sprinkles
- 18 Wooden Or Plastic Disposable Spoons
These are the ingredient amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the marshmallow fluff, coconut, and almond bark.
Step-by-Step Instructions
Ready to make some adorable and delicious Easter Chocolate Coconut Truffle Spoons? Here’s a detailed, step-by-step guide:
1. Make the Coconut Truffle Filling:
Scoop the marshmallow fluff into the bowl of an electric stand mixer (or a large bowl if using a hand mixer).
Add the sweetened shredded coconut, unsweetened cocoa powder, cornstarch, and salt.
Beat on low speed to combine the ingredients.
Scrape the bowl with a rubber spatula.
Then beat on high speed for 1 minute to lighten the texture of the filling.
2. Shape the Truffles: Scoop a round mound of the coconut filling onto each disposable spoon. Try to make each mound smooth and symmetrical, but they don’t have to be perfectly perfect.
3. Chill the Truffles:
Place the spoons with the truffle mounds on a baking sheet.
Refrigerate until ready to dip them in the almond bark. Chilling the truffles helps them to hold their shape during dipping.
4. Melt the Almond Bark:
Place the almond bark in the crock of a double boiler.
Fill the lower pot with 1 inch of water. Set the crock on top.
Set the pot over medium-low heat.
Stir the almond bark occasionally until it’s melted and smooth. Then turn off the heat.
(Don’t have a double boiler? 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.)
5. Prepare for Dipping: Lay a large piece of wax paper out on the counter.
Open all the sprinkles and candy containers so they’re ready to go. You’ll need to work quickly once the truffles are dipped.
6. Dip the Truffle Spoons: Take 2 to 4 truffle spoons out of the refrigerator at a time, leaving the rest to chill as you work. This prevents them from softening too much.
Dip one truffle spoon into the pot of melted almond bark at a time, coating the truffle completely.
Tap the spoon gently against the side of the pot to remove any excess coating.
7. Decorate and Set:
Set each dipped spoon on the wax paper.
Quickly sprinkle with candy or sugar sprinkles before the coating dries.
Repeat with the rest of the truffle spoons.
8. Let Set and Wrap: Once the almond bark coating is completely dry, wrap each truffle spoon in a small cellophane bag.
Tie with a ribbon, if desired.
9. Store and Enjoy: Leave the wrapped truffle spoons at room temperature for up to 1 week. Enjoy!
Troubleshooting
Here are potential problems:
Problem: The truffle filling is too sticky.
Solution: If the filling is too sticky to handle, you can try chilling it for a bit longer. You can also lightly dust your hands with cocoa powder or powdered sugar.
Problem: The almond bark is seizing up (becoming thick and grainy).
Solution: Make sure you’re using a dry bowl and spoon for melting the almond bark. Even a tiny drop of water can cause it to seize. If it does seize, you can try adding a teaspoon of vegetable shortening or coconut oil and stirring until smooth.
Problem: The coating is too thick.
Solution: Make sure you’re tapping off the excess coating after dipping the truffle spoons. You can also try thinning the melted almond bark with a teaspoon of vegetable shortening or coconut oil.
Problem: Sprinkles are not sticking. Solution: Add them immediately after dipping.
Problem: Filling is too soft. Solution: Chill longer.
Tips and Variations
Here are some helpful tips:
Tip: For an even more intense coconut flavor, use toasted coconut in the filling.
Tip: If you don’t have disposable spoons, you can use regular spoons or even popsicle sticks.
Tip: To make different colored truffle spoons, divide the melted almond bark into separate bowls and tint each bowl with a different color of food coloring.
Variation: Use different types of baking chips for the coating, such as dark chocolate, milk chocolate, or white chocolate.
Variation: Add different extracts, such as peppermint or almond extract, to the truffle filling.
Variation: Roll the truffle filling into balls instead of using spoons.
Variation: Add chopped nuts, such as macadamia nuts or almonds, to the truffle filling.
Variation: Omit cocoa for a plain coconut filling.
Serving and Pairing Suggestions
These treats are great for many occasions:
Serving Suggestions:
Serve the truffle spoons at room temperature.
Serve them as a dessert or snack.
Serve them at an Easter party, a spring gathering, or any occasion.
They’re perfect for Easter baskets, party favors, or as a homemade gift.
Pairing Suggestions:
These truffle spoons pair well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of hot chocolate.
They are a fun dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per truffle spoon (depending on the size and the specific ingredients used):
- Calories: Approximately 150-200
- Protein: 1-2 grams
- Fat: 10-15 grams (mostly from the almond bark and coconut)
- Carbohydrates: 15-20 grams
- Fiber: 1-2 grams
This is a general estimate. These Easter Chocolate Coconut Truffle Spoons are a relatively rich and sweet treat. Due to the marshmallow fluff, coconut, sugar, and almond bark.
They do provide some fiber from the coconut. They’re best enjoyed in moderation.
You can reduce the sugar by using sugar-free ingredients.
Print
Easter Chocolate Coconut Truffle Spoons
Description
These Easter Chocolate Coconut Truffle Spoons are the perfect combination of cute, easy, and delicious! I love how they transform simple ingredients into a festive and impressive treat. Perfect for Easter baskets
Ingredients
- 7 oz. weight Marshmallow Fluff
- 2 cups Sweetened Shredded Coconut
- ¼ cup Unsweetened Cocoa Powder
- 1 Tbsp. Cornstarch
- ¾ tsp. Salt
- 10 oz. weight White Or Chocolate Almond Bark (or Half Of Each)
- Small Easter Candies And/Or Sprinkles
- 18 Wooden Or Plastic Disposable Spoons
Instructions
1. Make the Coconut Truffle Filling:
Scoop the marshmallow fluff into the bowl of an electric stand mixer (or a large bowl if using a hand mixer).
Add the sweetened shredded coconut, unsweetened cocoa powder, cornstarch, and salt.
Beat on low speed to combine the ingredients.
Scrape the bowl with a rubber spatula.
Then beat on high speed for 1 minute to lighten the texture of the filling.
2. Shape the Truffles: Scoop a round mound of the coconut filling onto each disposable spoon. Try to make each mound smooth and symmetrical, but they don’t have to be perfectly perfect.
3. Chill the Truffles:
Place the spoons with the truffle mounds on a baking sheet.
Refrigerate until ready to dip them in the almond bark. Chilling the truffles helps them to hold their shape during dipping.
4. Melt the Almond Bark:
Place the almond bark in the crock of a double boiler.
Fill the lower pot with 1 inch of water. Set the crock on top.
Set the pot over medium-low heat.
Stir the almond bark occasionally until it’s melted and smooth. Then turn off the heat.
(Don’t have a double boiler? 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.)
5. Prepare for Dipping: Lay a large piece of wax paper out on the counter.
Open all the sprinkles and candy containers so they’re ready to go. You’ll need to work quickly once the truffles are dipped.
6. Dip the Truffle Spoons: Take 2 to 4 truffle spoons out of the refrigerator at a time, leaving the rest to chill as you work. This prevents them from softening too much.
Dip one truffle spoon into the pot of melted almond bark at a time, coating the truffle completely.
Tap the spoon gently against the side of the pot to remove any excess coating.
7. Decorate and Set:
Set each dipped spoon on the wax paper.
Quickly sprinkle with candy or sugar sprinkles before the coating dries.
Repeat with the rest of the truffle spoons.
8. Let Set and Wrap: Once the almond bark coating is completely dry, wrap each truffle spoon in a small cellophane bag.
Tie with a ribbon, if desired.
9. Store and Enjoy: Leave the wrapped truffle spoons at room temperature for up to 1 week. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Easter Chocolate Coconut Truffle Spoons journey!
Summary: These Easter Chocolate Coconut Truffle Spoons are adorable, no-bake treats made with a mixture of marshmallow fluff, shredded coconut, cocoa powder, cornstarch, and salt, shaped onto spoons, chilled, dipped in melted almond bark, and decorated with sprinkles and Easter candies. They’re perfect for Easter or any spring celebration.
Q&A:
Q: Can I make these truffle spoons ahead of time?
A: Yes, you can make these truffle spoons up to a week in advance. Store them in an airtight container at room temperature.
Q: Can I freeze these truffle spoons?
A: I don’t recommend freezing these truffle spoons, as the texture of the marshmallow fluff and the almond bark may change upon thawing. They’re best enjoyed fresh.
Q: I’m allergic to coconut. Can I leave it out?
A: You can try substituting the coconut with another ingredient, such as finely crushed pretzels or graham crackers, but the flavor and texture will be different.
Q: Can I use regular chocolate instead of almond bark?
A: Yes, you can use regular chocolate (chips or chopped bars) instead of almond bark. Just be sure to melt it gently using a double boiler or the microwave.
Q: I’m out of marshmallow fluff, what can I do? A: This is an essential ingredient, I would not recommend substituting it.