1. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)

2. Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. 

Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days. Chilling the mix will make it easier to roll into balls.

Meanwhile, pulse the remaining coconut in a food processor or blender to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.

Line two baking sheets with parchment paper.

Using a Tablespoon to roll the dough mix into balls.The mixture may get a little sticky as you work, but just form it into a ball as best you can. Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30min to “set.”

Snowballs will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.