Line a plate with parchment paper.

Crumble the brownies into a mixing bowl. Add the cream and mix very well. Using a small ice cream scoop, scoop out balls and roll in between your hands to form round balls. Place on the parchment paper and freeze for 30 minutes.

Put the coconut in a dry skillet and toast over medium heat, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Pour into a plate and let cool.

Melt the chocolate in a small bowl. Dip the cold balls into the chocolate then roll in coconut. Place back on the parchment and refrigerate for about 15 minutes or until the chocolate has hardened.