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!