Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
Beat the butter with an electric mixer on medium speed until smooth. Add the vanilla and coconut extracts, cream of coconut and salt, and beat to combine. Slowly add the powdered sugar until it’s completely mixed in, then mix in the coconut; set aside.
Meanwhile, melt the chocolate and shortening (or coconut oil) together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each.
Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
Use a heaping teaspoon to scoop out the coconut mixture and place on the parchment-lined baking sheet. Once finished, refrigerate both the muffin tins and the coconut patties for about 30 minutes.
Place a coconut patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each coconut patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds to re-melt.)
Refrigerate again for 30 minutes, until the chocolate is set. Store in the refrigerator or freezer for up to 1 month.