Heat oven to 300 degrees F.

Spread 1 1/2 cups of the shredded coconut onto a rimmed baking sheet.

Toast for 8-10 minutes, or just until coconut begins to turn golden brown. Set aside.

In a medium bowl, whisk together egg whites, coconut cream, cocoa, vanilla, and salt until well combined. Add dried cherries and toasted coconut. Stir until well combined. Cover and refrigerate until thoroughly chilled and firm, at least 2 hours and up to 24 hours.

Preheat oven to 300 degrees F.

Line a baking sheet with parchment paper. Using damp hands or a melon baller, scoop the batter into 1-inch balls (about the size of a walnut).

Place the balls onto the baking sheet. Top each with a pinch of the untoasted coconut.

Transfer to oven and bake on the middle shelf of the oven for about 20 minutes. Truffles are done when they are no longer sticky on the outside, but still give when pressed.

Let cool and store in the refrigerator.