Add 1 1/4 cups shredded coconut and coconut oil into Vitamix (or food processor).

Start on speed 1 and quickly work up to 8-10, allowing shredded coconut and oil to combine. Scrape down sides as needed and continue blending until mixture reaches a butter consistency.

Add maple syrup, 2 Tbs. coconut milk, vanilla extract and salt and blend on high until all ingredients have combined. Add more coconut milk if mixture seems too dry. Remember, we’re going for butter consistency.

Add remaining shredded coconut and blend on high just until coconut is mixed throughout. You want this coconut to retain its texture, and not get turned into butter. This will help form the “batter” consistency of your mixture.

Press dough firmly into a 9×13″ pan lined with parchment paper. (Alternatively, form mixture into 1″ balls and place on a cookie sheet lined with parchment paper.)

Refrigerate one hour (or freeze for 15-20 minutes). If you pressed dough into a pan, carefully lift coconut mixture out of the pan and place on a cutting board. Gently slice into 1×2″ rectangles (or preferred size and shape) and place on a cookie sheet lined with parchment paper. Place back in the freezer or refrigerator, if needed, to harden back up.

Melt the chocolate in a double boiler (a large bowl with chocolate placed over a pot of boiling water) and quickly drop coconutties, one by one, into the chocolate to get coated. Place back on parchment paper.

Sprinkle the tops with coconut while still soft.

Refrigerate for 5-10 minutes to allow the chocolate to harden.