Spread the coconut in a large skillet over medium heat. Stir continuously until the coconut is golden brown. Remove from heat immediately and continue to stir until it cools (the hot pan will continue to cook the coconut for a bit). Set aside 1 tablespoon for garnishing the truffles.
In a medium saucepan over medium heat, combine the butter and the two sweeteners. Bring to a boil and cook 2 to 3 minutes until it deepens in color. Add the cream - the mixutre will bubble vigorously for a moment (this is normal). Whisk in the glucomannan and salt.
Bring back to a simmer and continue to cook another minute or two, until the mixture thickens. Remove from heat and let cool 5 minutes, then stir in the toasted coconut and coconut flour.
At this point, you should be able to roll the mixture into 1 inch balls. If not, you can stir in a bit more coconut flour. Place the balls on a waxed paper lined tray and freeze 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
Dip the frozen truffles in one at a time, tossing with two forks to coat. Lift out and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet. Sprinkle each truffle immediately with the reserved coconut.