Procedure

1. In a bowl combine the shredded coconut, condensed milk and vanilla extract. Stir together.
2. Line two sheet trays with parchment paper or silicone baking mats. Using slightly wetted hands, scoop out the mixture and roll into even balls, about 1 1/4" round. Press an almond into the top and roll again to even out the shape.
3. Once all of the balls are rolled out, place in the refrigerator for about 15 minutes to help firm them up.
4. In a double boiler combine the chopped chocolate and coconut oil. Melt and keep warm.
5. Remove the chilled balls from the fridge and dip them into the melted chocolate. You can use a fork to lift them out and shake off excess chocolate.
6. While they are still wet sprinkle with the sea salt and place them back on the sheet tray.
7. Let them firm up for about an hour in the fridge.
8. Enjoy cold, room temperature or even frozen.