Instructions

• Line a mini-muffin tin with paper liners and set aside. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, beat the 1/4 cup (56.75 g) unsalted butter with an electric mixer on medium speed until smooth.
• Add 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 2 tablespoons cream of coconut, and a pinch of salt; beat until combined.
• Gradually add 1 1/2 cups (180 g) powdered sugar, mixing until fully incorporated. Stir in 1 cup (90 g) sweetened shredded coconut until evenly distributed.
• Use a heaping teaspoon to scoop the coconut mixture onto the parchment-lined baking sheet, making mounds roughly the size of a mini-muffin cavity. Slightly flatten each mound so it will sit flat in a muffin cup. Refrigerate the coconut patties on the baking sheet for about 30 minutes to firm.
• While the patties chill, place 24 ounces (680.39 g) finely chopped dark chocolate and 1/4 cup (51.25 g) vegetable shortening (or refined coconut oil) in a microwave-safe bowl. Melt on 50% power in 30-second increments, stirring after each increment, until the chocolate is completely smooth and pourable.
• Using a small cookie scoop or a couple teaspoons, spoon a thin layer of melted chocolate into the bottom of each paper-lined mini muffin cup to cover the base. Tap the tin gently to level the chocolate. Refrigerate the chocolate-lined tin until the chocolate base is set, about 30 minutes.
• Remove the chilled coconut patties and the chocolate-lined tin from the refrigerator. Place one coconut patty into the center of each chocolate-lined muffin cup and press gently to seat it on the chocolate base.
• If the melted chocolate has firmed, return it to the microwave at 50% power in 30-second increments, stirring after each, until pourable. Spoon melted chocolate over and around each coconut patty so the patty is fully enclosed; smooth the tops as needed.
• Refrigerate the filled cups until the chocolate is fully set, about 30 minutes.
• Store the finished dark chocolate coconut cups in the refrigerator or freezer for up to 1 month.