Pulse your coconut in a food processor or blender until the flakes become very fine and crumbly.
Stir together coconut oil, honey, vanilla, and sea salt, and then fold in the crumbly coconut.
Squeeze the mixture into small balls. The mix was a bit crumbly at first, so we threw ours into the refrigerator for about 20 minutes, so it was a bit more firm to work with!
Place rolled-out balls into the refrigerator for about 1 hour or so.
Melt the chocolate for a minute or so in the microwave or over low heat in a saucepan. Use a spoon and fork to dip each frozen ball into the melted chocolate and cover the coconut.
Place on a parchment-lined baking sheet and top with the flaked coconut. Freeze or refrigerate to set the chocolate. Once set, store in an air-tight container in the refrigerator.
PS. These can be kept in your refrigerator all week long!