To make the ganache, measure out the chocolate chips and cocoa powder into a small-medium sized glass mixing bowl. Set aside.

In a small saucepan over medium heat, heat the coconut cream until just beginning to boil. Pour over the chocolate chips and cocoa, and allow to sit for about 3 minutes.

Whisk the hot cream and chocolate until just combined. At this point, if there are still chunks in the chocolate that aren't melting, place the bowl of ganache in the microwave for 10 seconds at full power. Continue whisking until smooth. Cover and refrigerate at least 2 hours or until cold.

In the meantime, put the coconut into a clean, dry frying pan. Toast over medium-high heat on the stove, stirring constantly, until the coconut is lightly toasted and fragrant. Remove from heat, and allow to cool.

Once the ganache is cold, using a teaspoon or a melon baller, scoop the ganache out of the bowl (about 1 Tbsp. per truffle), and using your fingertips, shape into balls. If the truffles are too warm after you're done working with them, stick them in the refrigerator for at least 20 minutes before moving on to the next step.

Roll the shaped truffles in toasted coconut, and enjoy!