Directions

1. To toast shaved coconut, spread it on a parchment-lined baking sheet, and bake in a 350 degree oven until lightly browned.
2. Line 1-ounce mini muffin tins with paper liners; set aside. Place bittersweet chocolate in a medium heatproof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool about 5 minutes.
3. Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with toasted coconut or pistachios. Repeat with white chocolate, first melting as in step 1.
4. Transfer pan of white-chocolate candies to the refrigerator until set, about 20 minutes. Allow bittersweet-chocolate candies to set at room temperature about 1 hour.