Place the chopped chocolate in a heat-safe bowl and set aside.
Add the cream to a small saucepan and heat over low-medium. Bring the cream to a low boil.
Pour the hot cream over the chocolate and let it rest for 30 seconds. Whisk to mix. If the chocolate doesn't melt completely, use a double boiler to gently melt.
Add the coconut and vanilla and mix again to incorporate.
Cover the bowl with a plate and let the mixture come to room temperature before refrigerating for at least 4 hours, or preferably overnight.
Line a tray with parchment paper. Once the mixture has set, use teaspoons to scoop small rounds out and place them onto the tray.
If the mixture isn't too soft, use your hands to roll into balls. If it is a little soft, freeze the tray for 30 minutes before rolling.
Roll the balls in extra shredded coconut and place into an airtight container. Refrigerate for up to a week or freeze up to a month.
Notes
* Not to be confused with creamed coconut, coconut cream comes in a can. If you can't get it, use the cream scooped from the top of a can of full-fat coconut milk.