Preheat the oven to 300F and cover a baking sheet with waxed paper. Spread the shredded coconut on the tray and bring to the oven for 5 minutes until it becomes a little bit golden. This gives it a great fragrance and texture. Be careful and keep an eye on it to avoid burning. If you prefer fresh desiccated coconut, feel free to skip this step.
In a bowl or a food processor, add desiccated coconut, coconut oil, butter, cinnamon, salt, and half of the sweetener. Mix until well incorporated. If you don't want to use butter, simply double the amount of coconut oil.
Put this coconut mixture into a silicone mold to form the "fat bombs shapes". Refrigerate for 30 minutes to solidify these pieces.
In the meantime, melt the chocolate in a bowl using a microwave or hot water bath. Mix the remaining sweetener with chocolate.
Remove the coconut pieces from the silicone mold then carefully dip each piece in the chocolate mixture to fully cover it.
Place these chocolate fat bombs in a container and chill in the fridge for 30 minutes. Serve and enjoy. Store the remaining in the fridge for later use.