Measure out the shredded coconut and place it in a medium mixing bowl. If you like extra flavor, lightly toast it in a dry skillet until golden and aromatic, then let cool slightly.
Add the nut butter to the shredded coconut and stir until the mixture is crumbly and well coated, about 2 minutes. The coconut should feel slightly sticky and fragrant.
Gently warm the coconut oil until it’s glossy and just melted, about 10 seconds in the microwave or a quick heat on the stovetop, then pour it into the bowl.
Pour the honey into the mixture gradually, stirring constantly to create a sticky, cohesive dough. When you press the mixture between your fingers, it should hold together without crumbling.
Using a tablespoon or small scoop, portion out the mixture and roll it between your palms into 1-inch balls. They should feel firm but still slightly tender.
Place each ball on the parchment-lined baking sheet, spacing them evenly. For extra flavor and texture, roll each in additional shredded coconut or cocoa powder if desired.
Chill the coconut bites in the refrigerator for at least 30 minutes until they feel firm and glossy. This helps them hold their shape and develop a chewy texture.
Once chilled and set, serve the bites straight from the fridge for a firmer texture, or let them sit at room temperature for a softer, chewier experience. Enjoy these tropical treats anytime you crave a quick, sweet snack.
