Place 1 cup of shredded coconut and cream of coconut (melted) into the bowl of a food processor.

Process, scraping down the sides as needed, until it reaches a butter consistency.

Add maple syrup, coconut cream, vanilla flavor, additional flavor, and salt and process until ingredients have combined.

Add remaining shredded coconut and process until all of the ingredients have combined and formed a batter.

Shape the coconut mixture into 1” balls, and coat with additional shredded coconut or carob chip shards, or leave uncoated.

Refrigerate for at least an hour; bring to room temperature before serving.

To make Carob Dipped Snowballs, keep the shaped coconut balls refrigerated overnight.

Melt carob chips in a small saucepan over medium heat for 1-2 minutes.

Dip uncoated coconut balls into the melted carob. If desired, sprinkle with shredded coconut.

Place quickly in the refrigerator for 10 minutes to harden.