Pulse the coconut in a food processor until fine. Add the agave syrup, coconut oil, and vanilla and process about 3 minutes--until everything is blended well and will hold together a bit.
Remove from the machine and form into 1" balls. This will take a little bit of manipulating. Your hands will be coated in coconut oil, but just keep pushing the mixture together until it forms little round balls.
Place on a waxed-paper lined baking sheet.
Place in the freezer for about 30 minutes.
Meanwhile, melt the chocolate in a double boiler.
Remove the coconut balls from the freezer and then roll in the chocolate. I used a 2-pronged fork to roll them around in the chocolate and then lift them to the baking sheet.
The chocolate will harden fairly quickly.
Store in an airtight container in the refrigerator. If you have any left.