Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Toast in the oven for about 5-7 minutes, or until it’s lightly golden brown. Be sure to keep an eye on it, as coconut can go from toasted to burnt quickly.

Melt the Chocolate: While the coconut is toasting, set up a double boiler by simmering a pot of water and placing a heatproof bowl over it. Add the semisweet chocolate chips to the bowl and melt, stirring occasionally until smooth.

Combine Liquids: In a medium saucepan, combine the dark rum, coconut milk, heavy cream, sugar, and salt. Heat over medium-low heat, stirring until the sugar is dissolved and the mixture is just warmed through.

Blend Flavors: Take the saucepan off the heat and add the melted chocolate, toasted coconut, vanilla extract, and butter. Stir until everything is well combined and smooth.

Chill the Mixture: Pour the mixture into a shallow container and refrigerate for at least 2 hours, or until it’s set.

Form the Chococoladas: Once chilled, use a small ice cream scoop or a spoon to form the mixture into balls. Roll them in your hands to make them smooth, then place them on a parchment-lined baking sheet.

Optional Garnish: If you want to get fancy, garnish with a dollop of whipped cream and a sprinkle of dark chocolate shavings before serving.