Place the white chocolate in a medium heat-safe bowl. In a separate shallow bowl, spread the shredded coconut in an even layer. Set both bowls aside.
Heat the cream and liqueur in a small saucepan over medium heat until just starting to boil. Remove from the heat and carefully pour over the chocolate; stir until smooth. Refrigerate for at least 5 hours.
Let the chocolate mixture sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate and roll them between your hands to form uniform balls about 1-inch in diameter. Roll each ball in the shredded coconut until completely coated. Store in the refrigerator in an airtight container.