Cut the Ross Chocolate bars into small pieces and place in glass bowl.
Place coconut into shallow bowl.
In saucepan, place cream, salt, & butter.
Heat saucepan over medium heat, stirring constantly, until small bubbles form around the sides of the pan and the cream is steamy.
Pour the hot cream mixture over the chocolate in the glass bowl.
Let sit 5 minutes.
Stir gently with whisk until mixture is smooth and chocolate is fully incorporated.
Add the vanilla & amaretto and stir.
Let cool on counter, then refrigerate, uncovered, for several hours, until firm.
Use spoon or cookie scoop to form bite-sized balls.(about 2 inches or 5 cm in diameter).
Place balls in coconut, one at a time, and roll until completely coated.
Place on wire rack over cookie sheet (to catch any coconut that falls off).
Store in airtight container in fridge. Serve at room temperature.