Puree the peaches using a fork until smooth.
Add the shredded coconut to the peach puree and mix well until combined. The mixture should be thick enough to hold its shape when formed into balls. If it's too runny, you can add a bit more shredded coconut.
Take small portions of the mixture and roll them between your palms to form small balls. Place the formed balls on a baking sheet lined with parchment paper. Place the baking sheet with the balls in the refrigerator for about 30 minutes to firm up.
Meanwhile, melt the chocolate using a double boiler or microwave, stirring occasionally until smooth and fully melted.
Once the peach coconut balls have firmed up, take them out of the refrigerator. Dip each ball into the melted chocolate, allowing any excess chocolate to drip off. Place the coated balls back on the baking sheet and put the baking sheet back in the refrigerator for about 30 minutes or until the chocolate coating has hardened. Once the chocolate has set and hardened, the chocolate-coated peach coconut balls are ready to be enjoyed!
