1. In a saucepan over low heat, melt the unsalted butter.

2. Add the shredded coconut, confectioners' sugar, vanilla sugar, and heavy cream to the saucepan, stirring until well combined.

3. Transfer the mixture to a bowl and refrigerate for 10 minutes to cool slightly.

4. Roll the cooled mixture into small balls, about 2 cm (¾ inch) in diameter, and place on a tray. Refrigerate the balls for at least 2 hours until firm.

5. Chop the dark chocolate and melt it in a heatproof bowl over simmering water or in short bursts in the microwave. Be cautious when handling hot melted chocolate to avoid burns.

6. Remove the coconut balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, allowing excess chocolate to drip off. Place the coated ball on a parchment-lined tray.

7. Immediately sprinkle a pinch of shredded coconut on top of each truffle while the chocolate is still wet.

8. Allow the chocolate to set completely at room temperature or in the refrigerator for about 15 minutes.

9. Store the finished truffles in an airtight container in the refrigerator for up to one week. Enjoy responsibly and in moderation as part of a balanced diet.