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1
Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
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2
Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined.
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3
Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
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4
When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate.
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5
When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally.
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6
Keep the bowl over the warm water.
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7
Form the balls: Line a small tray with parchment paper.
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8
Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray.
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9
Repeat with the remaining mixture, forming 18 balls.
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10
Arrange 18 paper or foil minicups on the tray.
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11
Place additional coconut in a shallow pan or bowl.
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12
Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated.
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13
Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl.
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14
Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups.
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15
Repeat with the remaining coconut balls and melted chocolate.
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16
Refrigerate until the chocolate has hardened and use as desired.
