Prep your bowl and pan. Line a plate or small baking sheet with parchment. This prevents sticking and makes chilling easy.

Combine dry ingredients. In a medium bowl, add 2 cups shredded coconut, 3 tablespoons cocoa powder, and a small pinch of salt. Stir to evenly distribute the cocoa so there are no dark clumps.

Add the binders. Stir in 1/2 cup nut butter and 3 tablespoons melted coconut oil. Mix until the coconut starts to clump together.

Sweeten and flavor. Add 1/4 cup maple syrup and 1 teaspoon vanilla extract. Mix thoroughly. The mixture should be moist and hold together when pressed. If it crumbles, add 1 to 2 teaspoons more maple syrup or a splash of warm water.

Adjust texture. If the mixture feels too sticky, sprinkle in 1 to 2 tablespoons extra shredded coconut. If too dry, add a tiny bit more melted coconut oil or nut butter.

Optional mix-ins. Fold in up to 1/4 cup mini chocolate chips, chopped nuts, or 1 tablespoon chia or flaxseed meal. These add crunch and nutrition.

Roll the balls. Scoop 1 tablespoon of the mixture and roll into a tight ball with your palms. If it’s sticking, lightly oil your hands. Place each ball on the lined sheet.

Coat (optional). Roll the balls in extra shredded coconut, cocoa powder, or finely chopped nuts for a polished finish and less stickiness.

Chill to set. Refrigerate for 30 minutes, or freeze for 10 to 15 minutes, until firm. Chilling helps them hold their shape and deepens the flavor.

Serve and store. Enjoy straight from the fridge, or let sit at room temp for 5 minutes for a softer bite.