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For the coconut praline
Preheat the oven to 300°F (150°C). Put the shredded coconut onto a
nonstick baking sheet and toast evenly in the oven for 15 minutes.
Then repeat for the almonds. Mix the shredded coconut and
almonds. With the superfine sugar, make a light dry caramel at
340°F (170°C) and pour it over the toasted mixture. Add the fleur de
sel. Mix using a food processor or blender.
For assembly and finishing
Fill 1⅜ -inch (3.5-cm)-diameter half-dome silicone molds with the
coconut ganache. Freeze for 1 hour. Using 1¾-inch (4.5-cm)-
diameter half-dome molds, fill with the coconut praline, placing the
frozen coconut ganache spheres in the center. Place the second half
on top. Finish filling with coconut praline through the hole at the top
of the mold. Freeze the coconut spheres for 1 hour.
Unmold the spheres, roll in shredded coconut, and serve.