In a food processor or high-speed blender, blend the shredded coconut for 15-20 minutes, scraping down the sides periodically. At first, just a powder will form, but by the end, you will have a paste once the oils are released from the coconut.

Once you have formed a paste with the coconut, add the vanilla protein powder and blend until completely combined. Add a Tablespoon of sprinkles and mix in with a spoon or spatula.

Using a small cookie scoop, press dough into a dome shape. You'll need to pack it very tightly in order for it to stay together. Place each dome on a small wax-paper-lined baking sheet.

Place in the freezer for about 30 minutes, to ensure they keep their form. Once hard, it's time to dip them in chocolate.

In a tall, deep, microwavable safe glass, melt the dark chocolate for about 30 seconds at a time, stirring in between. Once completely melted, place one truffle on a fork. Dip straight down into the chocolate and bring it right back up and onto the wax paper. You may have to drizzle a bit of chocolate over any missed spots.

If you want to top with some sprinkles as garnish, be sure to do so while the chocolate is still melted. Place in the refrigerator for another 15 minutes to set.

You can make these up to a day in advanced, but be sure to serve within a few days.