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1
Line 2 rimmed baking sheets with parchment paper and set aside.
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2
In a large bowl, combine 2 1/4 cups of the powdered sugar, the agave nectar, rice milk, coconut oil, salt, and vanilla and stir with a rubber spatula until incorporated.
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3
Add the shredded coconut and stir until fully combined.
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4
Dust a work surface with the remaining 1/4 cup of powdered sugar.
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5
Place the coconut mixture on the sugar and roll it around to coat it.
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6
Transfer the mixture to one of the baking sheets and, using the palms of your hands, press down until the mixture is about 1 inch thick.
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7
Chill in the freezer for 20 minutes.
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8
Using a melon-baller, scoop the coconut mixture into your palm one scoop at a time.
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9
Form the mixture into a small rectangle and arrange it on the second baking sheet.
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10
Repeat until all the coconut mixture is used.
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11
Return the coconut squares to the freezer for 20 minutes more.
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12
Meanwhile, put the chocolate chips in a heavy-bottomed saucepan and melt over low heat.
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13
Using two forks or chopsticks, roll each coconut rectangle around in the chocolate to coat.
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14
Put the mound back on the baking sheet and repeat with the remaining coconut and chocolate.
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15
Refrigerate for 30 minutes and serve.
