3 cups old-fashioned rolled oats

3 cups sweetened shredded coconut, divided

1/2 cup unsalted butter

1 cup granulated sugar

1/2 cup milk 

6 Tablespoons unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon pure vanilla extract

Place the oats and 1 cup of shredded coconut in a large bowl. Set aside.  Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.  

Meanwhile, pulse the remaining coconut in a food processor to break it down.  Line two baking sheets with parchment paper or silicone baking mats.  Using a 1-Tablespoon cookie scoop, roll into 1 Tablespoon balls.  Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30-60 minutes to set.