In a medium saucepan over medium heat, mix together everything except the shredded coconut. Stir frequently until everything is melted and well combined. Remove from the heat.
5 tablespoons (80 grams) coconut butter, 6 tablespoons maple syrup, 2 teaspoons vanilla extract, 1/4 teaspoon salt
Stir in the shredded coconut. Let the mixture sit for 30-60 minutes at room temperature.
1 1/2 cup (120 grams) shredded unsweetened coconut
Preheat the oven to 325 °F (163 °C) and line a cookie sheet with a piece of parchment paper.
Use a 1.5 tbsp cookie scoop (the scoop is important so they have the right shape – if you don't care about the shape, you can roll them into balls and flatten slightly with your palm) to form 12 25-gram balls. Place at least 2" apart of the cookie sheet. If any bigger bits of coconut are sticking out, pat them down so that they don't burn.
Bake for 21-23 minutes or until the cookies are lightly browned. Let cool on the cookie sheet and let cool completely before storing in an airtight container. They should stay good for up to 1 week. If you dip them in chocolate and drizzle chocolate on them, they last even longer (like 10-14 days!).