Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, ¼ c heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ c coconut until well mixed.
Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best.
Place each on a tray covered with parchment or wax paper.
Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.
Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl.
Add 1 tablespoon butter and ¼ c heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides.
Place on a tray covered with parchment or wax paper.
Sprinkle a little more coconut over each one and refrigerate for 3 hours.
