Step 1: Prepare the Filling.

Scoop the marshmallow fluff into the bowl of an electric stand mixer.

Add the shredded coconut, cocoa powder, cornstarch, and salt.

Beat on low speed to combine.

Scrape the bowl with a spatula.

Then, beat on high speed for 1 minute to lighten the texture.

Step 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 perfect.

Step 3: Chill the Truffle Spoons.

Place the spoons on a baking sheet.

Refrigerate until ready to dip them in almond bark. Chilling helps the filling firm up.

Step 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 until melted and smooth.

Turn off the heat.

Note: 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.

Step 5: Prepare for Dipping.

Lay a large piece of wax paper out on the counter.

Open all the sprinkles and candy containers. This will make the decorating process easier.

Step 6: Dip and Decorate.

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 melted almond bark at a time. Coat well.

Tap the spoon gently to remove the excess coating.

Set each spoon on the wax paper.

Quickly sprinkle with candy or sugar sprinkles before the coating dries.

Repeat with the rest of the spoons.

Step 7: Let Dry and Package (Optional).

Once completely dry, wrap each truffle spoon in a small cellophane bag.

Tie with ribbon.

Leave at room temperature for up to 1 week.