Coconut Truffle Spoons

Introduction & Inspiration

I’m always on the lookout for fun, creative, and no-bake (or minimally-bake) treats, especially those that are perfect for gifting or parties. These Coconut Truffle Spoons immediately caught my attention! The combination of marshmallow fluff, coconut, cocoa, and a coating of almond bark, all presented on a spoon, seemed like a delightful and unique treat.

My inspiration came from a desire to create a confection that was both easy to make and visually appealing. I envisioned a treat that would be perfect for Easter baskets, party favors, or a simple yet elegant dessert. The spoon format makes them inherently portable and portion-controlled.

My goal was to find a recipe that required minimal effort, used readily available ingredients, and offered a delicious and customizable flavor profile. These Coconut Truffle Spoons seemed to fit the bill perfectly: simple ingredients, a straightforward mixing and dipping process, and the opportunity to personalize them with different candies and sprinkles.

These are perfect for gifting.

Nostalgic Appeal

While Coconut Truffle Spoons might seem like a modern creation, they tap into some familiar and comforting elements. Marshmallow fluff, in particular, is a nostalgic ingredient for many, evoking memories of childhood treats, s’mores, and sweet, gooey desserts.

The combination of coconut and chocolate (or white chocolate) is a classic pairing, reminiscent of many popular candies and desserts.

The act of dipping treats in melted chocolate (or almond bark) is a fun and engaging activity that often evokes memories of holiday baking and creating homemade candies.

And the overall presentation of the truffle spoons, with their colorful candies and sprinkles, is reminiscent of festive treats and celebrations, adding a touch of whimsy and nostalgia.

Homemade Focus

These Coconut Truffle Spoons are a perfect example of a no-bake treat that still feels homemade. You’re taking simple ingredients – marshmallow fluff, coconut, cocoa powder, cornstarch, salt, and almond bark – and transforming them into a unique and flavorful confection.

I appreciate recipes that allow for hands-on involvement and creativity, even without traditional baking, and this one certainly does. You’re mixing the filling ingredients, shaping the truffle mounds onto spoons, and dipping them in melted almond bark.

The use of marshmallow fluff as the base for the filling adds a unique homemade touch, creating a light, airy, and slightly chewy texture that’s different from traditional truffles.

And the act of decorating the truffle spoons with candies and sprinkles adds a personal and festive touch, making these treats feel truly special and handcrafted.

Flavor Goal

The primary flavor goal of these Coconut Truffle Spoons is a delightful combination of sweet, coconutty, and slightly chocolatey flavors, with a soft, chewy texture from the filling and a contrasting crispness from the almond bark coating. It’s a treat that’s designed to be both fun and satisfying.

The marshmallow fluff provides the base for the filling, offering a light, airy, and sweet foundation.

The sweetened shredded coconut adds the dominant flavor and texture, contributing a tropical, slightly nutty, and chewy element.

The unsweetened cocoa powder adds a hint of chocolate flavor and a touch of bitterness that balances the sweetness.

The cornstarch helps to bind the filling ingredients together and create a slightly firmer texture.

The salt enhances the flavors and balances the sweetness.

The almond bark (white or chocolate) provides a smooth, sweet, and slightly crisp coating that complements the filling.

And the small Easter candies and/or sprinkles add a pop of color, extra sweetness, and a festive touch.

Ingredient Insights

Let’s delve into the ingredients.

Marshmallow fluff: This provides the base for the filling, offering a light, airy, and sweet foundation. Marshmallow fluff is a pre-made, spreadable marshmallow creme.

Sweetened shredded coconut: This is a key ingredient, adding both flavor and texture to the filling.

Unsweetened cocoa powder: This adds a hint of chocolate flavor to the filling, balancing the sweetness and complementing the coconut.

Cornstarch: This helps to bind the filling ingredients together and create a slightly firmer texture.

Salt: Enhances the flavors and balances the sweetness.

White or chocolate almond bark (or a combination of both): This is used for coating the truffle spoons, providing a smooth, sweet, and slightly crisp shell. Almond bark is a candy coating that melts easily and sets up firmly.

Small Easter candies and/or sprinkles: These are used for decoration, adding a festive touch and extra sweetness.

Wooden or plastic disposable spoons: These serve as the base for the truffle spoons, making them easy to handle and eat.

These ingredients create a delicious result.

Essential Equipment

You won’t need any specialized equipment. Here’s what you’ll need:

The bowl of an electric stand mixer (or a large bowl and a hand mixer):

A baking sheet:

Wax paper: For lining the baking sheet, preventing the dipped spoons from sticking.

A double boiler or a microwave-safe bowl: For melting the almond bark.

Measuring cups and measuring spoons.

This is an easy list.

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
• 1/4 cup Unsweetened Cocoa Powder
• 1 Tbsp. Cornstarch
• 3/4 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

This is a short and simple list.

Remember to gather all your ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Prepare 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 to combine. Scrape the bowl with a spatula, then beat on high for 1 minute to lighten the texture.

Step 2: Shape Truffle Spoons. 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. Place the spoons on a baking sheet and refrigerate until ready to dip them in almond bark. This helps the filling firm up and makes it easier to dip.

Step 4: Melt 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, and set the pot over medium-low heat. Stir the almond bark until melted, then turn off the heat. Alternatively, 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 and open all the sprinkles and candy.

Step 6: Dip Spoons. 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. Then tap to remove the excess coating.

Step 7: Decorate. 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 8: Set and Store. 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.

These steps are simple and fun to do!

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My almond bark is too thick. Solution: You can add a teaspoon of vegetable shortening or coconut oil to the melted almond bark to thin it out.

Problem: My almond bark is seizing up (becoming grainy and hard). Solution: This usually happens when the almond bark gets overheated or comes into contact with water. Unfortunately, it’s difficult to recover seized almond bark. It’s best to start with a fresh batch and melt it slowly and carefully.

Problem: My filling is too soft to shape. Solution: Refrigerate the filling for a longer period to allow it to firm up.

These tips will be helpful.

Tips and Variations

Tip: Use good-quality almond bark for the best flavor and melting properties.

Variation: Use different colors of candy melts for a more colorful and festive look.

Tip: If you don’t have disposable spoons, you can shape the filling into balls and dip them in the almond bark, creating traditional truffles.

Variation: Add other flavorings to the filling, such as peppermint extract, almond extract, or orange extract.

Tip: Make sure to work quickly when dipping the truffle spoons in the almond bark, as it will start to set up as it cools.

Variation: Instead of Easter candies, decorate the truffle spoons with chopped nuts, sprinkles, or drizzled chocolate.

This recipe offers different options.

Serving and Pairing Suggestions

These Coconut Truffle Spoons are a fun and unique treat that’s perfect for any occasion. Here are some serving and pairing ideas:

Serving: Serve the truffle spoons at room temperature.

Pairing:

• They’re perfect for Easter baskets, party favors, or as a fun and easy dessert.
• Serve them with a cup of coffee, tea, or a glass of milk.
• They would also be a cute addition to a dessert platter or a candy buffet.

This is a perfect treat for an event.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One truffle spoon may contain:

• Calories: 150-200 (depending on the type of almond bark and fillings used)
• Fat: 8-12 grams
• Saturated Fat: 4-7 grams
• Cholesterol: 0-5mg
• Sodium: 30-60mg
• Total Carbs.: 15-20 grams
• Dietary Fiber: 1-3 grams (depending on coconut and additions)
• Sugars: 10-15 grams
• Protein: 1-2 grams

These Coconut Truffle Spoons are a sweet treat and should be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s finish with a summary and some frequently asked questions:

Recipe Summary:

Coconut Truffle Spoons are no-bake treats made with a mixture of marshmallow fluff, sweetened shredded coconut, cocoa powder, cornstarch, and salt. The mixture is scooped onto spoons, chilled, and then dipped in melted almond bark and decorated with Easter candies or sprinkles.

Q&A:

Q: Can I make these ahead of time? A: Yes! You can make the truffle spoons up to a week in advance and store them at room temperature in an airtight container.

Q: How long will the truffle spoons keep at room temperature? A: They will keep for up to a week at room temperature, stored in an airtight container.

Q: Can I use different types of baking chips? A: Yes, you can use milk chocolate chips, dark chocolate chips, or even white chocolate chips for the coating.

Q: I don’t have any Easter candies. What else can I use to decorate? A: You can use any type of sprinkles, chopped nuts, or even drizzled chocolate to decorate the truffle spoons.

Q: Can I freeze them? A: Yes.

I hope this comprehensive guide has inspired you to make your own Coconut Truffle Spoons! They’re a fun, creative, and delicious treat that’s perfect for Easter or any occasion. Enjoy the process, and happy creating!