Line a baking sheet with parchment paper and gather your mixing bowl, spatula, and measuring cups.
Combine the shredded coconut, toasted coconut flakes, and sea salt in the mixing bowl. Stir until evenly mixed, and you start to smell the rich aroma of toasted coconut.
Warm the honey in a small saucepan over low heat until it's just runny and fragrant, about 30 seconds. You should hear a gentle bubbling sound and see it become glossy.
Pour the warm honey over the coconut mixture. Add the almond butter and vanilla extract, then stir vigorously with the spatula until everything is coated, sticky, and the mixture starts to clump together.
If the mixture feels too dry or crumbly, add a tiny splash of warm water or more honey and stir until it comes together. If it’s too wet, sprinkle in a little more shredded coconut.
Using a small cookie scoop or tablespoon, portion out the mixture and roll it into compact balls, pressing gently to shape. Place each on the parchment-lined sheet as you go.
Chill the bites in the fridge for at least 30 minutes until they are firm and hold their shape. If in a hurry, freeze them for 15 minutes.
Check the texture — they should be chewy, slightly sticky, and fragrant with toasted coconut. If they’re too soft, keep chilling until firm.
Store the coconut bites in an airtight container in the fridge for up to a week or freeze for up to a month. Let them sit at room temperature for 5 minutes before enjoying for the best chewy texture.
