In a small bowl, mash the avocado with a fork until creamy. Add the cacao powder and extracts and mix until well combined (this requires a little bit of elbow grease, so get in there).

Put chocolate chips in an oven-safe bowl or measuring up (I left my chocolate chips in a metal measuring cup), and place in a hot oven. Stir every couple of minutes until chocolate chips are melted.

Pour the melted chocolate into the bowl with the avocado/cacao mixture. Mix well to combine. Your truffle mixture should be thick and paste-like.

Cover the bowl and refrigerate for 2 hours.

Spread the shredded coconut on a plate.

Using a spoon or a mellon baller, scoop small amounts of the truffle mixture and roll them into balls. Roll the balls in shredded coconut.

Devour.