Spoon the coconut oil into a bowl, and heat in the microwave until melted - about 10 seconds.
Stir in the maple syrup and shredded coconut. Use your hands to form one inch balls, and place these on a parchment paper lined plate or cookie sheet. Place in the freezer for one hour.
Once the candy is frozen, make the coating. Place the coconut oil in a bowl, and microwave until melted - about 10 seconds. Stir in the maple syrup and cocoa powder.
Place a wire rack over some wax paper so that the chocolate can drip off of the candy.
Take one candy at a time and roll in your hands to reshape if necessary. Use a fork to drop it into the bowl of chocolate coating. Lift it out, and then dunk it in again. Lift it out and place on the wire rack.
Repeat with all of the candy.
Store the finished candy in the refrigerator.
Notes
Store this candy in an airtight container in the refrigerator for up to one week.Nutrition facts are for one piece of chocolate coconut candy.