In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
Pour mixture into a parchment lined loaf pan.
Allow to sit in refrigerator for 1 hour or until mixture is solid.
With an cookie scoop, form balls from the mixture (refreeze if truffle begins to melt).
Roll in coconut. Keep in fridge until ready to serve.