Combine 1 cup of the shredded coconut with the coconut oil in the bowl of a food processor. Process on high speed until it forms a spreadable paste. While the motor is running, add the maple syrup, coconut milk, vanilla extract, cinnamon, and salt and process to incorporate. Add 1/2 cup plus 2 tablespoons of the shredded coconut, and pulse just until combined.

Transfer the mixture to a clean surface, and shape into 1-inch balls. Roll in the remaining shredded coconut. Refrigerate for at least 60 minutes, then bring to room temperature before serving. These will keep, covered and refrigerated, for up to a week.