In a small saucepan over medium heat, combine heavy cream and unsalted butter. Stir until the mixture is hot and the butter is fully melted but not boiling.

Place white chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes. Stir until smooth and melted.

Mix in vanilla extract and a pinch of salt. Cover the bowl and refrigerate the mixture for 2 hours until firm.

Using a small cookie scoop or spoon, scoop out 1-tablespoon portions of the chilled mixture. Roll them quickly into balls with your hands.

In a shallow bowl, mix powdered sugar with sweetened shredded coconut. Roll each truffle to coat evenly.