Wash and dry raspberries thoroughly. (Flip the raspberries upside down on a paper towel to drain the centers.)
Melt the chocolate chips. Place in a microwave-safe bowl (glass recommended) and microwave in 30 second intervals at 50% power, stirring between each interval, until chocolate is smooth.*
Spoon melted chocolate into a heat-safe plastic zippable bag or piping bag**. Close the bag, making sure to remove any air, and squeeze the chocolate toward one corner of the bag. Set aside.
Place muffin liners in a muffin tin. Stand 4-5 raspberries upright in each well, close enough together that they're touching.
Using clean scissors, cut a small piece off the corner of your plastic bag. (If using a piping bag, just use a piping tip). Fill each raspberry's center with melted chocolate by lightly squeezing the bag.
Chill in the freezer for 5 minutes, until chocolate centers are set. (Leave the bag of melted chocolate on the counter for later.)
Remove raspberries from the freezer. On a piece of wax or parchment paper, lay each raspberry on its side, leaving a little room in between each berry.
Using your ziploc/piping bag, pipe the leftover melted chocolate over the raspberries with your preferred design. Before the chocolate has a chance to set, sprinkle shredded coconut over the tops of each raspberry.
Enjoy right away, or refrigerate for later!***