In a microwave safe bowl, heat 1/4 cup white chocolate chips and stir, add cream and mix until it is all smooth. You can continue to microwave mixture for 15 second intervals if the chocolate isn't melted yet. White chocolate scorches really easily so slowly heat it until melted. In another bowl, add white chocolate chips and coconut oil and heat for 30 seconds, followed by 15 second intervals until the chips are melted and the mixture is smooth.  Stir white chocolate and coconut oil mixture until it cools slightly. You can transfer the mixture into a piping bag or plastic Ziploc bag with the corner snipped off or just used a spoon to pour white chocolate and coconut oil into your truffle molds.  Fill molds about 1/3 of the way full with the white chocolate and coconut oil mixture.  Dip your macadamia nut into the white chocolate and cream mixture and form a ball around the nut. Place the nut and chocolate into the center of the truffle mold and press down gently.  Add your shredded coconut to the truffle mold and cover backs with the remaining white chocolate and coconut oil mixture.  Freeze molds for 15-20 minutes before removing, Store at room temperature or in a refrigerator (I would recommend the refrigerator because it keeps them tasting fresh and prevents them from drying out)