In a very cold bowl, whip the heavy cream with mascarpone, gradually adding powdered sugar. Chill in the refrigerator while preparing the other components.

Soak the gelatin sheets in a large bowl of cold water. Meanwhile, heat the coconut milk in a saucepan. Once warm, remove from the heat and mix in the squeezed gelatin until dissolved.

Allow the mixture to cool slightly, then gently fold it into the whipped cream using a spatula until well combined.

Pour the mousse into hemisphere molds, adding a teaspoon of gooey cocoa spread halfway. Cover with mousse and smooth the top with a spatula. Place in the freezer for at least 6 hours.

In a mixing bowl, combine all shortbread ingredients until a dough forms. Let the dough rest in the refrigerator for 30 minutes.

On a floured surface, roll out the dough to about an inch height. Cut out circles and bake for 10 minutes at 180°C (356°F). Use rings or tartlet molds to maintain a round shape; grease and flour them beforehand.

Allow the cookies to cool completely. Once ready, gently remove the frozen domes from their molds and place them on the cooled cookie bases.

Let the completed domes thaw at room temperature for about 2 hours. Just before serving, sprinkle grated coconut over the entire surface of each dome.