In a large mixing bowl, combine the shredded coconut, rolled oats, almond butter, maple syrup, and vanilla extract. Stir until well combined. Ensure the mixture is thick enough to hold together; add more almond butter if necessary.

Using your hands, scoop small portions of the mixture and roll them into bite-sized balls (about 1 inch in diameter). Place the balls on a baking sheet lined with parchment paper.

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals until fully melted and smooth.

Using a toothpick or skewer, dip the truffles into the melted chocolate, letting excess chocolate drip off before placing them back on the parchment paper. Allow the chocolate-coated truffles to cool and set.

Place the truffles in the refrigerator for at least 30 minutes to firm up.