Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and coffee extract; beat until combined.
In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 40 balls. Dip balls in egg whites and coconut. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.
Bake in the preheated oven for 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Mocha Ganache into center of each cookie. Top with chocolate covered coffee beans. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. Makes 40 cookies.
In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate and whipping cream. Microwave on 100 percent power (high) for 1 minute. Stir until melted. Add coffee liqueur or coffee syrup. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.