If coconut is in large flakes, blend in a food processor or blender for 20 seconds, or until very small and snow-like pieces form. Place is small bowl and set aside.
Add almonds and cacao to food processor fitted with an S-blade and blend for 15 seconds. Transfer to a mixing bowl.
Add dates and water to food processor. Blend until smooth, stopping to scrape down sides as needed. Add to almond and cacao mixture. Stir until combined.
Using damp hands, take about 1 tablespoon of dough and roll into a ball. Next, roll the ball in coconut.
Place balls on a baking pan lined with parchment paper. Place pan in the freezer for 30 minutes before moving balls to a sealed container.
Roll balls in the coconut as soon as they are made. If you make all of the balls first and then roll them, they will have dried out. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.