Easter Chocolate Coconut Truffle Spoons

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.

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.

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

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.

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.

Set each spoon on the wax paper. Quickly sprinkle with candy or sugar sprinkles before coating dries. Repeat with the rest of the spoons.

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.

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.