3 (1 ounce) squares semisweet chocolate, halved
1 (1 ounce) square unsweetened chocolate, halved
1 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Butter a 9x13 inch dish. Cut triangles out of chocolate using a glass or plastic knife. Place 1 (3 ounce) square into each triangle and press edges together to form circles. Spread coconut on each half circle, then spread 1/3 of the coconut cream over each one. Press edges together to seal.
Bake in the preheated oven for 15 minutes, until golden. Beat in 1/2 cup of the cream and 1 teaspoon of coconut. Let cool 10 minutes before serving. Refrigerate 3 hours.