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In a medium pot, melt the butter and chocolate chips together on medium-low heat. Remove from heat immediately once melted and set aside, letting cool about 5 minutes. In a large mixing bowl, add the marshmallows and melted chocolate, stir until marshmallows are fully coated. In a clean work surface, lay a long piece of cling wrap and add ½ cup coconut shreds into a long line on top; transfer half of the chocolate marshmallows onto the coconut in a log. Tightly roll with cling wrap into a log and refrigerate for at least 1 hour or overnight before slicing and enjoying. Best stored tightly sealed in the refrigerator.