Blend coconut, maple syrup, 2 tablespoon of coconut oil, vanilla and salt in a blender or food processor.
Once combined, roll into balls.
To ensure even portion sizes, use a small cookie scoop.
Place balls on parchment or wax paper lined baking sheet
Freeze for one hour.
After one hour, melt the dark chocolate (or semi sweet chocolate) and 1 teaspoon coconut oil on high for 1 minute.
Stir together. If chocolate is not fully melted, heat again for 30 seconds.
Remove balls from the freezer.
Using a fork, dip each ball in chocolate, scrape off the fork against the side of the bowl before placing coconut balls onto the prepared tray.
Let set at room temperature.