In a medium bowl, mix together the rolled oats, almond butter, caramel sauce, salt, 3 tablespoons of the chocolate chips, and 3 tablespoons of the shredded coconut until well combined.

Roll the mixture into balls, using about 1 heaping tablespoon of the mixture for each ball. Place them on a parchment-paper-lined baking sheet to prevent sticking.

In a small skillet over medium heat, toast the remaining 3 tablespoons of shredded coconut, stirring frequently, until it turns golden brown (about 2-3 minutes). Transfer to a shallow dish and let cool.

Microwave the remaining 3 tablespoons of chocolate chips in a small bowl on high for 30 seconds. Stir until smooth. If needed, microwave for another 10-15 seconds.

Spoon the melted chocolate into a small plastic bag and snip off a tiny corner to create a makeshift piping bag. Drizzle the chocolate over each energy ball.

Roll the balls in the cooled, toasted coconut until coated. Let them rest at room temperature until the chocolate sets.