3 tsp coconut oil
3 tbls maple syrup
2 tbls unsweetened coconut milk
1/2 tsp vanilla extract
1/8 tsp salt
dark chocolate
Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week. Bring to room temperature before serving.