Chill silicone dome molds so the chocolate sets quickly.
Melt chocolate with coconut oil in short microwave bursts, stirring until smooth.
Coat each mold cavity with melted chocolate. Invert to drip excess and chill until firm.
Brush or spoon on a second thin coat to cover thin spots. Chill again to set.
Stir cookie crumbs with melted butter until evenly moistened. Set aside.
Bloom gelatin by sprinkling it over cold water. Let stand until hydrated.
Warm coconut cream gently. Whisk in bloomed gelatin until fully dissolved, then cool slightly.
Combine shredded coconut, condensed milk, powdered sugar, vanilla, and salt. Stir in the warm coconut cream mixture.
Chill the filling briefly until thick but spoonable.
Spoon coconut filling into chocolate shells, leaving a small rim at the top.
Press crumb mixture over the filling to create an even base. Chill until fully set.
Carefully unmold domes. Patch thin spots with leftover chocolate if needed. Garnish with toasted coconut and serve.
Notes
Try a milk chocolate shell for a sweeter bite, or fold in chopped toasted almonds for a candy-bar twist. Store covered in the fridge for up to 4 days, or freeze on a tray then bag for up to 1 month.This recipe is an original creation inspired by classic Coconut Chocolate Dome Delight flavors. All ingredient ratios and instructions are independently developed.