Directions:

Place the chocolate chips in a glass bowl or rectangle shaped dish.

Heat cream, coconut milk, coconut and corn syrup in a small saucepan on stove (or for about 70 seconds in the microwave). Stirring constantly over medium heat, bring just to a boil; then remove from heat and pour over chocolate chips in bowl. Let stand for 2 minutes.

If chocolate chips are not completely melted after stirring the milk and chocolate chips together, heat in the microwave for 30 seconds and stir again until completely melted and smooth.

Stir in butter (after slicing butter into thin slices), coconut extract and liquor (if using) and mix until smooth. Chill until hard (about 1-1/2 hours).

Once set, scoop out into even 1 teaspoon portions and roll into balls (this is messy - may want to consider using gloves for this part) and place on waxed paper on tray or cookie sheet. Place back in fridge for at least 10-15 minutes (or as long as overnight, if covered) to chill slightly before dipping in chocolate.

In large bowl, melt Ghirardelli dipping chocolate in microwave (in 45 second increments, stirring after each, until melted and smooth). Dip balls in chocolate to coat evenly (using a fork so excess chocolate can be drained off easily before placing truffles back on waxed paper - don't pierce the balls with the fork, but use the fork to "scoop" the ball up into and out of the chocolate, allowing excess chocolate to drip off) and place on waxed paper to harden.

Once chocolate has hardened, dip truffles a second time (following above procedure) and sprinkle extra coconut on top (before chocolate dries, so it will stick) to garnish, if desired.