Preheat oven to 250°F (120°C).

Spread shredded coconut on a parchment-lined baking sheet.

Toast coconut in the preheated oven for 20 minutes, mixing and turning halfway through, until lightly golden.

Let toasted coconut cool completely and store in a Ziploc bag until ready to use.

In a large saucepan, heat heavy cream over low heat until very warm (not boiling).

Add butter to the warm cream and melt completely on low heat, stirring constantly.

Add Ghirardelli 60% cocoa chocolate bars to the melted cream and butter mixture.

Stir continuously until the chocolate is smooth and fully melted.

Remove the chocolate mixture from the heat and pour it into a shallow glass bowl.

Refrigerate the chocolate mixture for at least 2 hours, or preferably overnight, to allow it to firm up.

Remove the refrigerated chocolate mixture from the refrigerator.

Scoop the chocolate mixture using a 1-teaspoon-sized scoop to form small balls.

Place each chocolate truffle ball on a parchment-lined cookie sheet.

Repeat the ball-making process until all of the chocolate mixture has been used.

Freeze the chocolate truffles for 1 to 2 hours to ensure they are firm enough for dipping.

Melt Green & Black's white chocolate bars in a double boiler, stirring continuously until smooth.

Stir in canola oil and toasted coconut into the melted white chocolate.

Using a toothpick, carefully dip each frozen truffle into the white chocolate mixture.

Tap the toothpick gently on the side of the bowl to remove any excess white chocolate.

Place the dipped truffle back onto the parchment-lined baking sheet.

Re-dip the toothpick in white chocolate and touch up any holes left by the toothpick on each truffle.

Refrigerate the dipped truffles for at least 30 minutes to allow the white chocolate to set completely.

Enjoy the chilled truffles cold.

Store the remaining truffles in a covered container in the refrigerator.

Alternatively, freeze the truffles in an airtight container for longer storage until ready to serve.