To a medium mixing bowl, add the oats, almond butter, syrup, almonds, chocolate chips, cinnamon, vanilla, and salt. Using a wooden spoon, or gloved hands, gently mix all the ingredients together until well combined. A semi-sticky ball of “dough” should come together.
Place the bowl in the refrigerator for 30 minutes until the ball is set and easy to roll into smaller balls.
Line a sheet pan with parchment or wax paper. Place the shredded coconut in a shallow bowl.
Using a tablespoon size cookie scoop or a tablespoon, take a scoopful of the almond mixture and roll it in your hands to form a bite-size ball. Roll the ball in the coconut to lightly coat. If you have trouble getting the shredded coconut, dip the ball in a little maple syrup first. Place the ball on the sheet pan and continue until you have made approximately 32 balls.
Place the sheet pan back in the refrigerator to allow the almond balls to set up again.
Serve the almond energy balls when chilled or store in an air-tight container in the fridge for several days.