Having made hundreds of recipes over the years I have never had as bad a result as with this. I even went to the trouble to track down the coconut flour.
Admittedly, I made a substitution with something on hand, but I'd like to think merely replacing semi-sweet chips for the chopped bittersweet listed was doable.
The semi-sweet never thinned enough to let excess "drip off". That led to a clumping of the shredded coconut & some colorful kitchen lingo.
Looking back, most tempering methods call for anything from cream or butter to shortening or paraffin wax to enable the coating to harden. With this in mind I tried to salvage by adding some coconut oil, which helped this it a bit.
The date filling was surprisingly good but after that it was all downhill.
I suggest being sure the 'dough' is extremely cold as forming balls will soften it & make the dipping that much more difficult. Chilling for a second time might not work as any condensation could prevent the coating from adhering, but that' s just a guess.
I may try this again (especially since I have no idea what to do with the coconut flour) but I fear enrobing chocolate bonbons will stay in my category reserved for homemade tortellini & Chinese dumplings.