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1
Add flaked coconut to the bowl of a food processor. Make sure the coconut is unsweetened. Turn the food processor on and allow to run for a good 3-5 minutes, until coconut starts to look crumbly and some moisture starts to be released. You almost want the consistency of a rough flour.
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2
Remove the coconut and add to a mixing bowl. Add honey, 2 tablespoons coconut oil, and vanilla extract. Stir to combine.
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3
Line a rimmed baking sheet with parchment paper and set aside.
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4
Take about 1 tablespoon of the coconut mixture and squeeze it into a small ball in your hands. You may need to really work with it and make sure it's good and packed together so it stays in a ball and using a few drops of water to wet your hands will help keep the coconut from sticking. Once it's nicely formed into a ball, place on your parchment-paper-lined tray and repeat with remaining coconut. You should have about 15 to 20 balls. Place into the fridge for about 10-15 minutes or until coconut oil has solidified.
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5
While waiting on the coconut oil to harden, melt dark chocolate for dipping by setting up either a double boiler or a large bowl placed over, but not touching, a pot of boiling water. Add chocolate and remaining 1/2 teaspoon coconut oil and allow both to melt completely, while stirring occasionally. Once everything is smooth, turn off the heat, but leave the bowl on the pot to keep warm.
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6
One coconut bite at a time, drop into the melted chocolate and toss around using a spoon or fork until it's completely covered in the dark chocolate. Transfer back to the parchment-lined baking sheet. Repeat with remaining bites and then return to the fridge for another 15-20 minutes to let the chocolate harden.
