Place shredded coconut and coconut oil into a food processor (I used my blendtec blender.)

Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.

Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.

Shape the coconut mixture into 1” balls. I used a Tablespoon cookie dough scoop to make nice, even balls.

Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.

Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.

Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut.

Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

Store in a sealed container in the refrigerator or freezer, for up to a week.