In a small saucepan, melt chocolate pieces over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping, preserves and extract. Place in the freezer for 15 minutes or until firm enough to form into balls.
Shape into 1-in. balls; roll in coconut. Store in an airtight container in the refrigerator.
Editor's Note: This recipe was tested with Hershey's Premier Dark Chocolate Baking Pieces filled with Raspberry Creme.