Melt 12 ounces of dark chocolate along with ¼ cup coconut oil (if using) in a heatproof bowl over simmering water or in the microwave in 30-second intervals until smooth and shiny.

Ensure your dome-shaped silicone molds are clean and dry, then coat the inside with the melted chocolate mixture.

Freeze the coated molds for about 10-15 minutes, then apply a second layer of chocolate and return to the freezer for another 15-20 minutes.

Scoop out the thick coconut cream into a mixing bowl and beat with an electric mixer for 2-3 minutes. Gradually mix in the powdered sugar, vanilla extract, and almond extract, then fold in the shredded coconut and chill for at least 30 minutes.

Once the chocolate shells are set, gently remove them and fill with the chilled coconut filling.

Melt any remaining chocolate and cover the bottom of each filled dome, then refrigerate for at least 30 minutes.

In a small saucepan, bring 1 cup of heavy cream just to a simmer. Pour it over finely chopped semi-sweet chocolate in a bowl and stir until smooth to create ganache.

Allow the ganache to cool slightly before drizzling it over the chilled domes, finishing with toasted coconut or other decorative toppings.

Return the decorated domes to the refrigerator for another 15-20 minutes to let the ganache set completely.