Preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the shredded coconut evenly on the sheet.

Bake for 15 minutes, tossing the coconut every 5 minutes so it toasts evenly and doesn’t burn.

Transfer the toasted coconut to a large glass mixing bowl.

Heat the can of dulce de leche in the microwave for 1 minute until warm and spreadable.

Add the warmed dulce de leche to the bowl with coconut and stir to combine.

Mix in the crushed Nilla wafers until evenly distributed.

Pour the sweetened condensed milk over the mixture and stir until cohesive and sticky.

Use a tablespoon to scoop ping-pong–sized balls onto parchment paper.

Freeze the scooped balls for 1 hour to firm up.

Melt the chocolate wafers in a microwave-safe bowl on 50% power, in 30-second bursts, stirring between each, for 2–3 minutes until smooth.

Remove the coconut balls from the freezer and gently flatten the bottoms so they can sit stable.

Dip the bottom of each ball into the melted chocolate and set back on parchment.

Transfer the remaining melted chocolate into a decorating bag or a zip-top bag with a tiny corner snipped off.

Drizzle chocolate over the bites for decoration.

Let sit at room temperature for about 15 minutes until the chocolate firms, or speed process in the fridge for 5–10 minutes.