Instructions

• Line a mini-muffin tin with paper liners and line a baking sheet with parchment paper; set both aside.
• In a mixing bowl, beat the room-temperature butter on medium speed until smooth.
• Add the vanilla extract, coconut extract, cream of coconut, and a pinch of salt to the butter and beat until combined.
• With the mixer running slowly, add the powdered sugar a little at a time until fully incorporated and the mixture is smooth. Stir in the shredded coconut until evenly distributed. Set the coconut filling aside.
• Place the chopped dark chocolate and the vegetable shortening (or refined coconut oil) in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring thoroughly after each increment, until the chocolate mixture is completely melted and smooth.
• Using a small cookie scoop or 1–2 teaspoons, spoon some melted chocolate into the bottom of each lined mini muffin cup so the bottom is covered; tap the tin lightly on the counter to level the chocolate if needed.
• Use a heaping teaspoon to scoop portions of the coconut filling onto the prepared parchment-lined baking sheet, shaping each scoop into a flat patty roughly the size needed to sit on top of the chocolate in a muffin cup. When finished, place the muffin tin and the baking sheet with the coconut patties in the refrigerator for about 30 minutes to firm.
• Remove the muffin tin and the patties from the refrigerator. Place one chilled coconut patty on top of the chocolate layer in each muffin cup.
• Spoon additional melted chocolate over and around each coconut patty to fully cover the filling and smooth the top. If the melted chocolate has firmed up while assembling, reheat it in the microwave at 50% power for 30 seconds and stir until smooth before using.
• Refrigerate the assembled cups for about 30 minutes, or until the chocolate is set.
• Store the finished dark chocolate coconut cups in the refrigerator or freezer for up to 1 month.