12 ounces white chocolate, chopped
¼ cup virgin coconut oil
1 13.5-ounce can unsweetened coconut milk
1 tablespoon finely grated lime zest
1 tablespoon fresh lime juice
2 teaspoons vanilla extract
¾ teaspoon kosher salt
1½ cups unsweetened shredded coconut
Preheat oven to 250°. Combine white chocolate and coconut oil in a 13×9″ glass baking dish and roast, stirring every 15 minutes with a heatproof rubber spatula to smooth out and redistribute, until mixture is deeply caramelized and the color of a strong latte, 45–60 minutes. Let cool slightly.
Meanwhile, bring coconut milk to a simmer in a small saucepan over medium-low heat, swirling occasionally, and cook until reduced to ¾ cup, 8–12 minutes. Let cool slightly.
Pour warm coconut milk over white chocolate mixture, then add lime juice, vanilla, and salt. Whisk until smooth, moving whisk in small circles all around dish and working into corners. Cover and chill ganache until cold, at least 30 minutes and up to 4 days.
Toss coconut and lime zest in a medium bowl to combine. Using a small knife, cut an 8×6″ grid into cold ganache to make 48 pieces. Use a small spoon or offset spatula to lift out pieces of ganache one at a time and roll into balls between your palms.
Working one at a time, toss balls in coconut mixture, pressing to adhere (the heat from your hands will soften the ganache on the outside, so coconut will stick). Place on parchment-lined baking sheets as you go. Chill until 10 minutes before serving.
Do Ahead: Ganache can be rolled, without coconut, 3 days ahead. Place on a parchment-lined baking sheet, cover, and chill. Reroll between palms to warm slightly before tossing in coconut.