Blend up the two cups of shredded coconut until the mixture becomes creamy, about 3-4 minutes. Add the vanilla and salt and blend again briefly. Taste-test. Coconut is naturally sweet, however, if you want a sweeter mixture, add a teaspoon or two of maple syrup.
Set mixture in a bowl in the refrigerator for 30 minutes.
Roll one inch balls and set on a rack that sits on a parchment lined tray.
Coat them in Chocolate
Use a heat-safe container to microwave the 1 cup of chocolate chips in the microwave for 60 seconds. Stir until all chips are melted. If need be, microwave again in 15 second increments until the chips are all melted.
Set a small skillet of water to heat on the stove. Put the heat save container - I used a pyrex glass measuring cup - in the water so the melted chocolate stays melted.
Lower each ball quickly into the chocolate, coat, drain and set on the rack to drain and set.
Once the chocolate coating has sealed, refrigerate in a covered container for about a week. If they last that long.