Line a small plate or baking sheet with parchment paper.*

Mix coconut oil, coconut, maple syrup, and vanilla together with a spoon.

Use your hands to form 1" balls and place each one on the parchment lined dish. The mixture will be very sticky and it may be hard to form balls. I found that it helps to form the ball in one hand and use the other to smooth it and place it on the sheet.

Place balls in freezer for about an hour.

Prior to removing the balls form the freezer, melt chocolate in a double boiler (I used this method). It can take a while for the chocolate to melt so be patient. Once the chocolate starts to melt, you will need to stir often to prevent from burning and to allow it to melt all of the pieces evenly.

Remove coconut balls from freezer. For fully chocolate dipped balls - use a soup spoon to dip each one in chocolate and place back on the lined dish. For balls drizzled in chocolate, dip a small spoon or the tine of a fork in chocolate and drizzle back and forth on top of each coconut ball. Drizzling can take patience so be prepared for it to take more time to do this than the dipping method.

Place balls back in freezer for 30 minutes to harden chocolate. Serve or store in freezer until ready to serve.