1. 1. Start by combining the shredded coconut, sweetened condensed milk, vanilla extract, and salt in a large bowl. Mix the ingredients until they are fully incorporated and the mixture has a smooth, creamy consistency.

2. 2. Next, prepare the chocolate filling by melting the dark chocolate chips and heavy cream together in a microwave-safe bowl. Heat the mixture in 20-second intervals, stirring after each interval, until the chocolate is smooth and fully melted.

3. 3. Taking a small amount of the coconut mixture, flatten it in the palm of your hand. Place a small spoonful of the melted chocolate filling in the center, then gently roll the coconut mixture around it to form a ball.

4. 4. Once all the cookie balls are formed, place them on a baking sheet lined with parchment paper. Pop the tray in the refrigerator for at least 30 minutes to allow the balls to firm up and the chocolate filling to set.

5. 5. While the cookie balls are chilling, melt the remaining 1/2 cup of dark chocolate chips and the coconut oil together until smooth.

6. 6. Finally, remove the chilled cookie balls from the refrigerator and drizzle the melted chocolate over the top. Return the tray to the fridge for a few more minutes to allow the chocolate drizzle to set.