Preparation Steps

• In a heatproof bowl, combine the chopped white chocolate, heavy cream, and softened butter. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and the mixture is smooth.
• Remove the bowl from the heat. Stir in the shredded coconut and vanilla extract until well combined.
• Cover the bowl and refrigerate for at least 1 hour, or until firm enough to roll into balls.
• Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
• In a separate microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
• Dip each truffle into the melted chocolate, coating it completely. Place the coated truffles back on the parchment-lined baking sheet.
• Refrigerate for another 30 minutes to allow the chocolate coating to set.