Melt the chopped chocolate in a double boiler on medium-high heat or if you don't have a double boiler then melt the chocolate in a heat proof bowl placed over a sauce pan filled about 1inch of simmering water. Make sure the bowl is larger than the pan so that it does not slip in.

Add 1 Tsp coconut oil to the bowl and stir gently until chocolate is melted.

Add the peanut butter, salt, and remainder of 1 Tsp coconut oil to a stand mixer bowl and beat for 2-3 minutes or until becomes creamy.

Arrange paper cups on a small tray that fits into your refrigerator.

Drizzle a little melted chocolate into each cup - just enough to cover the bottom.

Evenly sprinkle a teaspoon of shredded coconut over the chocolate and freeze or refrigerate for a few minutes to harden the chocolate.

Remove from freezer and spoon about one tablespoon of peanut butter mixture over the top and try to smoothen it out.

Drizzle more of the melted chocolate into the cups to cover the peanut butter.

Gently sprinkle more shredded coconut over the top and add a few chopped peanuts if you wish.

Refrigerate for at least 30 minutes to set or freeze for 10 minutes if you can't wait so long. Store the coconut chocolate peanut butter cups in the refrigerator to keep them firm.