Line a baking sheet with parchment paper

Pulse the coconut in a food processor until the texture is similar to flour.

Transfer to a bowl and add the honey or syrup, coconut oil and vanilla. Stir to form a thick paste

Divide the mixture into 18 portions and squeeze a few times, then gently shape into a ball. Refrigerate 30 minutes.

While the coconut is firming up, melt your chocolate in a double boiler until smooth.

Use two forks to roll each coconut ball in the melted chocolate until completely covered. Remove from chocolate and let excess drip off.

Place on parchment and chill until hard.