Place chocolate chips, cream, butter, espresso, and vanilla into a heatproof bowl and microwave for 1 minute.
Stir everything together with a spatula until everything is well-mixed.
Place in freezer for 30 mins or more until the mixture solidifies.
Place cocoa and coconut shreds in two small places.
Remove truffle mix from the freezer and make 16 small balls. Place half the balls in the cocoa plate, one at a time and roll them around until they're coated and set aside.
Press the coconut shreds into the remaining truffles and form into round balls.
Set both lots in the fridge to set for about 30 minutes, or until ready to serve.