In a large bowl, beat the softened butter with a hand mixer until creamy and smooth.
Add cream of coconut, coconut extract, vanilla extract, and salt; mix well.
Gradually add the powdered sugar until it’s mixed in well.
Add in the shredded coconut and stir with a rubber spatula until well combined.
Roll dough (it will be wet) into tablespoon sized balls and place on a parchment lined baking sheet.
Place into the refrigerator to chill for at least 1 hour before dipping them into the melted chocolate.
Melt the dark chocolate, with 1/2 teaspoon of coconut oil, according to package directions.
Dip each coconut ball into the melted dark chocolate with a fork, tapping off the excess, and place on the prepared baking sheet.
Sprinkle each truffle immediately with shredded coconut (so it will stick before the chocolate hardens).
Place into the refrigerator to chill until set.
Store in a sealed container in the refrigerator. Enjoy!