In a large mixing bowl combine the coconut flakes, powdered sugar, ground graham crackers, and chopped pecans. Mix well and set aside.

Pour the heavy whipping cream and the butter in a small saucepan; cook over medium-low heat until butter melts, stirring frequently.

Remove from heat and pour the coconut mixture into the cream mixture.

Mix well and set aside to completely cool.

Shape the coconut mixture into small, round bites and set on wax paper.

When finished shaping, put the cake bites into the fridge to set. About 1 hour.

Prepare the chocolate ganache.

Place the chopped chocolate morsels into a medium bowl.

Heat the cream in a small sauce pan over medium heat. Bring just to a boil.

When the cream has come to a boil, remove from heat and pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly.

Take out the cake bites and begin dipping them into the chocolate ganache.

Set on wax paper to set. About 1 to 2 hours.