Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

Spread the sweetened coconut evenly on your prepared baking sheet. Bake for about 15 minutes, tossing every 5 minutes to avoid burning.

In a large glass mixing bowl, heat the dulce de leche in the microwave for about a minute. Add the toasted coconut and mix well.

Add the crushed Nilla wafers and pour in the sweetened condensed milk, mixing until fully combined.

Using a tablespoon, scoop out portions of the mixture and roll them into small balls, about the size of ping pong balls. Place them on a new sheet of parchment paper.

Pop the cookie balls in the freezer for an hour to firm up.

Melt your dark chocolate wafers in a microwave-safe bowl at 50% power for 2-3 minutes, stirring every 30 seconds until smooth.

Once the coconut balls are set, flatten the bottoms slightly and dip them into the melted chocolate, placing them back on parchment paper after.

Use any remaining melted chocolate in a piping bag to drizzle over the tops of your coconut bites.

Allow the chocolate to harden for about 15 minutes before indulging.