1.In a small heatproof bowl over a small saucepan of simmering water, place 180g of the chocolate; stir until melted.
2.Process biscuits until fine; transfer to a medium bowl. Stir in desiccated coconut, passionfruit and melted chocolate. Cover; refrigerate 1 hour or until firm.
3.Roll level tablespoons of mixture into balls. Place on a baking paper-lined oven tray; refrigerate 1 hour or until firm.
4.In a small heatproof bowl, melt remaining chocolate over a small saucepan of simmering water.
5.Place shredded coconut in a small shallow bowl. Dip balls in melted chocolate using two forks; drain off excess. Roll in shredded coconut. Return to tray; refrigerate 30 minutes or until set.