Prep: Line 2 baking sheets with parchment paper. Set aside.
Melt: In a microwave-safe cup or tall bowl, add in the chocolate and coconut oil. Microwave in 30 second intervals until chocolate is melted, stirring after each round. It took 2 minutes for my chocolate to melt.
Cool: Place the cup of melted chocolate in the fridge for 5 minutes to let it cool. You want it be able to stay on the spoon - so melted but not super runny.
Dip: take a spoon and dip it into the melted chocolate, leaving the cup portion of the spoon full of chocolate, scraping any excess chocolate that is on the back of the spoon on the top of the cup. Place the spoon on the parchment paper.
Decorate: Using any toppings you prefer, decorate the spoons with any toppings you prefer.
Repeat: Repeat the process until all of the chocolate is used - roughly 20-24 spoons. I used the spoon I stirred the chocolate with to help me at the end get the spoons covered with chocolate.
Chill: Place the baking sheets in the fridge and let chill for 1-2 hours.
Store: Once hardened, you can store at room temperature.