Pulse Coconut: Place ½ cup of the shredded coconut in a food processor and pulse until finely ground. Set aside — this will be used for rolling the balls.

Process Base: Add the oats and remaining ¾ cup shredded coconut to the food processor and pulse until blended into smaller pieces.

Add Sweeteners and Binder: Add the honey (or agave nectar), peanut butter, and vanilla extract to the processor. Pulse until the mixture begins to come together into a sticky dough.

Mix In Chocolate: Transfer the dough to a bowl and stir in the mini chocolate chips until evenly distributed.

Chill Dough: Cover the bowl and chill the dough in the refrigerator for about 1 hour — this makes it easier to shape.

Form Balls: Line a tray with parchment paper. Divide the chilled dough into 32 even pieces (about 22 g each), then roll each piece into a ball with your hands.

Roll in Coconut: Roll each ball in the finely ground coconut you set aside, coating the outside.

Final Chill: Place the coated balls back on the tray and chill for at least 30 minutes before serving. Enjoy cold or at room temperature.