In a mixing bowl, combine the shredded coconut, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until all ingredients are fully incorporated and a sticky dough forms.

Use your hands to knead the mixture slightly in the bowl to ensure everything is well combined. This step is crucial as it helps to activate the moisture in the coconut oil and syrup, making the mixture easier to shape.

Using a spoon or cookie scoop, take small portions of the mixture and roll them into balls about 1 inch in diameter. This size is perfect for a bite-sized treat.

Place the rolled balls on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.

In a shallow dish, spread out the additional shredded coconut. Roll each chocolate ball in the coconut until fully coated. This adds a delightful texture and enhances the coconut flavor.

Refrigerate the coated chocolate coconut balls for at least 30 minutes to firm up. Chilling helps the balls hold their shape and enhances the flavors.

Once chilled, serve immediately or store in an airtight container in the refrigerator for up to a week.