Rinse the kumquats, pat dry and pierce with a toothpick several times. Boil the sugar and water until the sugar has dissolved. Add the kumquats and cook over low heat for 8-10 minutes. Add the orange liqueur (Cointreau) and let soak overnight.
Cut the chocolate into pieces and place in a bowl. Melt over a hot water bath. Add the pistachios, coconut and sprinkles to separate small bowls.
Pat the kumquats dry, stick onto popsicle sticks or skewers and dip halfway into the chocolate. Dip 8 then into the pistachios, 8 into the coconut and 8 into the sprinkles. Let them dry by sticking the popsicle sticks or skewers into an egg carton.