(recipe from the Bread and Chocolate blog)
1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined. Add the cashews, maple syrup, vanilla, cinnamon, and salt. Add 1/2 cup shredded coconut. Pulse again. Roll into 1-inch balls and coat in the remaining coconut.
Refrigerate for an hour, then serve.