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

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.

Meanwhile, pulse the remaining coconut in a food processor 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 or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.

Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon 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 30-60 minutes to “set.”

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