Combine the almond butter, ½ cup coconut, and maple syrup in a mixing bowl. Stir to combine. 

Using your hands, roll the mixture into 12 balls, about a tablespoon each. Place on a sheet pan or plate covered with parchment paper.

Freeze coconut balls for 20 minutes. 

Melt the dark chocolate in a microwave for a minute. Stir to melt the remaining chocolate. Microwave for an additional 20 seconds if necessary.

Dip the coconut balls in the chocolate and then place on a piece of parchment paper.

Sprinkle the remaining coconut on top of the balls. 

Freeze for 15 minutes before serving.

Save in an airtight container in the refrigerator for up to two weeks.