Make graham cracker crumbs: Pulse graham crackers in a food processor until fine. Or place them in a zip-top bag and crush with a rolling pin. Aim for fine, sandy crumbs for the best texture.

Mix the base: In a large bowl, combine graham crumbs, shredded coconut, a pinch of salt, and vanilla. Pour in the sweetened condensed milk and stir until it forms a thick, sticky dough. If it’s too loose, add more crumbs, 1 tablespoon at a time.

Chill briefly: Cover and refrigerate the mixture for 15–20 minutes. This makes it easier to roll without sticking to your hands.

Roll into balls: Scoop about 1 tablespoon of dough and roll between your palms to form 1-inch balls. Place on a parchment-lined baking sheet. If you like, roll a few in extra coconut for a textured finish.

Firm them up: Chill the balls for 30 minutes. Cold centers hold their shape better when dipped in warm chocolate.

Melt the chocolate: In a microwave-safe bowl, heat chocolate with 1–2 teaspoons oil in 20–30 second bursts, stirring in between until smooth. Or melt over a double boiler on low heat. The oil helps the coating set with a nice shine.

Dip and coat: Using a fork or dipping tool, lower each chilled ball into the melted chocolate. Tap off the excess against the bowl’s edge. Return to the parchment. Add a sprinkle of coconut on top while the chocolate is still wet if you want a decorative touch.

Set and serve: Refrigerate for 20–30 minutes, until the chocolate is firm. Enjoy chilled or at cool room temperature.