Makes 12 balls

  • 1  3/4 cups unsweetened shredded coconut, divided

  • 2 teaspoons melted coconut oil

  • 3 tablespoons maple syrup

  • 2 tablespoons unsweetened coconut milk

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon sea salt

  • Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)

  • Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.

  • Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.

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