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!