In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until the ingredients are thoroughly blended and sticky.

Using your hands, take small portions of the coconut mixture and roll them into balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet for easy cleanup.

Place the baking sheet in the refrigerator for about 30 minutes to help the coconut balls firm up.

In a heatproof bowl, melt the chopped chocolate and coconut oil (if using) over a double boiler or microwave in 30-second intervals. Stir until smooth.

Once the coconut balls are firm, dip each ball into the melted chocolate, allowing excess chocolate to drip off. Return the coated balls to the baking sheet.

Place the baking sheet back in the refrigerator for an additional 15–20 minutes to let the chocolate set.

Once the chocolate has hardened, serve the Chocolate Coconut Balls or store them in an airtight container in the refrigerator.