In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, spread the shredded coconut in an even layer. Set both bowls aside.
In a saucepan over medium heat, combine the cream and the Bailey’s and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Stir together until smooth. Put the bowl into the refrigerator and chill for at least 5 hours.
Remove the chilled chocolate mix from the refrigerator and let sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate. Roll between your hands to form into uniform balls about 1-inch in diameter and roll each ball in the shredded coconut until completely coated. Store in the refrigerator in an airtight container.