In a medium bowl, mix together the oats, nut butter, honey or maple syrup, cocoa powder, vanilla extract and salt until combined.
Fold in the coconut flakes.
Using a cookie scoop or spoon, scoop out round balls of the mixture and place them on a parchment paper-lined baking sheet. (You should get about 16-18 balls total.)
Refrigerate for at least 30 minutes before serving.
Store in an airtight container in the refrigerator for up to 1 week.