Gather your mise en place — get together all of the equipment needed for the recipe and gather your ingredients.

In a mixing bowl, combine rolled oats, granulated sugar, cocoa powder, brewed coffee, and softened butter.

Use clean hands or a sturdy spoon to mix everything thoroughly until the mixture is well blended and holds together easily.

Using a small ice cream scoop or tablespoon, scoop out small portions of the mixture and roll them into balls using your hands.

Roll each ball in shredded coconut to coat evenly, then place on a parchment-lined tray.

Refrigerate for 1 hour or freeze for 20 minutes until the chocolate balls are firm and set.

Store in an airtight container in the refrigerator for up to one week — or in the freezer for longer!