In a large mixing bowl, combine 1.5 cups of the shredded coconut, the almond flour, cocoa powder, and sea salt. Stir until the mixture is uniform in color.
Pour the sweetened condensed milk and vanilla extract into the dry mixture. Use a rubber spatula to fold the ingredients together until a thick, uniform dough forms.
Place the remaining 1/2 cup of the shredded coconut into a small, shallow bowl.
Scoop approximately one tablespoon of the dough and roll it between your palms to form a smooth sphere about one inch in diameter.
Drop the ball into the bowl of shredded coconut and roll it until the entire exterior is evenly coated.
Place the finished ball onto the parchment-lined baking tray. Repeat the process with the remaining dough.
Transfer the tray to the refrigerator and chill for at least 30 minutes. This allows the fats to solidify, ensuring the balls hold their shape when handled.