To toast coconut, lay coconut on a 15x10x1inch baking sheet. Bake in a 350°F oven for 10 minutes, stirring halfway. Cool completely.
In a large bowl, combine marshmallow cream with vanilla and toasted coconut. Stir gently until combined. Refrigerate for 30 minutes.
Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Refrigerate an additional hour or two.
Using a toothpick, dip each truffle into the melted Candiquik, tapping the side of the bowl until the excess drips off. Drop onto the parchment paper and add sprinkles immediately. Repeat until all truffles have been dipped.
Store truffles for up to two weeks in an airtight container at room temperature. ENJOY.