Form the coconut mixture into small patties (about 1 1/2 teaspoons of filling each). The patties should be circular, no more than 1/4 inch thick, flat, and wide enough to fill the inside of the muffin cup, with about 1/8 inch of space all along the edge. If the filling goes too close to the edge, it will show through when you pour the final layer of chocolate over the top. If the patties are too thick, the top layer of chocolate won’t seal around it. Place one patty onto the center of each chocolate lined cup, press lightly to ensure it’s flat against the bottom layer of chocolate, and put back in the refrigerator.