In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and coconut oil. Stir occasionally until smooth, about 5-7 minutes.

Clean and dry the dome-shaped silicone molds. Coat the inside with a layer of melted chocolate and freeze for 10-15 minutes.

After the first layer hardens, apply a second layer of melted chocolate and freeze for another 15-20 minutes.

Scoop the thick coconut cream from the chilled coconut milk into a bowl. Beat until fluffy, add powdered sugar, vanilla, and almond extract, then fold in shredded coconut. Refrigerate for at least 30 minutes.

Carefully remove the chocolate shells from the molds and fill with chilled coconut filling.

Melt remaining dark chocolate and seal the bottoms of each dome. Refrigerate for at least 30 minutes.

Heat heavy cream just to simmer. Pour over chopped chocolate, let sit, then stir until smooth.

Drizzle ganache over chilled domes and garnish as desired.

Refrigerate to set ganache for 15-20 minutes before serving.

Serve the Coconut Chocolate Domes beautifully plated.