Step 1

Stir oats, almond butter, caramel sauce, salt, 3 tablespoons chocolate chips and 3 tablespoons coconut in a medium bowl until combined.

Step 2

Roll the mixture into balls, using a heaping tablespoon for each, and place on a parchment-paper-lined baking sheet.

Step 3

Cook the remaining 3 tablespoons coconut in a skillet over medium heat, stirring often, until toasted and golden brown, 2 to 3 minutes. Transfer to a shallow bowl.

Step 4

Place the remaining 3 tablespoons chocolate chips in a small microwaveable bowl; microwave on High for 30 seconds. Stir until smooth. Microwave for another 30 seconds if necessary. Spoon the melted chocolate into a small plastic bag; snip off a tiny tip of 1 corner of the bag. Drizzle the chocolate over the balls; roll in the toasted coconut. Let stand until the chocolate is set.