In a large mixing bowl, combine 2 cups of crushed vanilla wafers, 1 cup of finely chopped pecans, 1 cup of powdered sugar, and ½ cup of unsweetened cocoa powder. Use a spatula or large spoon to mix thoroughly.

Gradually pour in ½ cup of bourbon while stirring the mixture until it begins to hold together. Mix in ¼ cup of unsweetened shredded coconut if desired.

Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill for about 30 minutes.

After chilling, form small balls, about 1 inch in diameter, and place them onto a baking sheet lined with parchment paper.

In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 20-second intervals, stirring in between, until fully melted.

Carefully dip each bourbon ball into the melted chocolate, ensuring that it is completely coated. Lift each ball out with a fork to let excess chocolate drip back.

Optionally, roll them in additional chopped nuts before the chocolate sets.

Refrigerate for about 15-20 minutes, allowing the chocolate to harden completely.

Once hardened, serve the Chocolate-Dipped Bourbon Balls chilled or at room temperature.