Stir together maple syrup, coconut butter, coconut oil, vanilla

Stir in almond flour and shredded coconut until well combined

*Almond flours can vary so if the mixture is too dry add more coconut oil. If it is too wet, add more almond flour

Fold in dried cranberries and pop the bowl into the freezer for 10 minutes to firm up a bit for easier rolling

Meanwhile, sprinkle shredded coconut on a plate and line a baking sheet (one that will fit in your freezer) with parchment paper

Roll tablespoon sized balls of the mixture in your hand then roll the ball in the shredded coconut. Place each finished ball on the lined baking sheet and pop it in the freezer for 30 minutes

Store in a covered glass container in the fridge or freezer