Add pecans and coconut into a food processor and pulse until crumbled. Add the remaining ingredients and pulse repeatedly until well combined.  For the best texture – leave the texture course, rather than making it too smooth.

Roll into 12 small ping-pong sized balls and place on a parchment-lined sheet pan to firm up and cool in the fridge or freezer. Once chilled you can stack in a storage container, or place in a ziplock bag, and continue storing in the fridge for up to 2 weeks, or freeze.