Combine the coconut bomb ingredients together in a bowl, stirring until well combined.
Roll into 12-15 balls.
Add the 1/2 cup unsweetened shredded coconut for the coating to a plate or baking sheet.
Roll each of the coconut fat bomb balls onto the shredded coconut to coat the outside.
Place on a plate or baking sheet and place in the fridge.
While the coconut fat bombs are sitting in the fridge, add the keto chocolate chips and coconut oil to a microwavable safe bowl.
Microwave the chocolate in 20-30 second intervals until melted. Stir well.
Remove the coconut fat bombs from the fridge and drizzle the melted chocolate on top.
Place back in the fridge for an additional 15-20 minutes to harden.
Store the coconut fat bombs in the fridge and serve cold.
