In a large mixing bowl, combine sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir vigorously until thick and sticky.

Scoop out tablespoon-sized portions and roll into 1-inch balls. Place on a parchment-lined baking sheet.

Refrigerate truffles for 1 to 2 hours until firm.

In a microwave-safe bowl, heat the white candy melts in 30-second intervals until melted and smooth.

Dip chilled truffles into melted chocolate, coating all sides. Sprinkle with additional shredded coconut.

Let the coated tails sit at room temperature for 30 minutes to harden. Store in an airtight container.