Line a small sheet pan with parchment paper or wax paper. Pour a small amount (you should only need 1/3 cup or so) of coconut flakes into a shallow bowl.
Place all of the ingredients in a food processor and pulse until combined. If your mixture seems too dry, add more coconut oil one teaspoon at a time until you reach a consistency that you can easily form and roll into 1.5" diameter balls.
Roll each ball in the shredded coconut and place in a single layer on the sheet pan. Refrigerate for two hours until firm. Store in an airtight container in the refrigerator.
