First melt your ghee in a mixing bowl in the microwave

Next add your almond butter to that bowl and mix well and then place back in the microwave for about 60 seconds more to soften it to make it more moldable

Mix in the salt and coconut and ensure an even distribution of all ingredients

Once mixed, line a baking sheet with wax paper or parchment paper and roll the mixture into little balls, between 1/2 inch or 1 inch

Place on the sheet and put in the refrigerator for at least 20 minutes to let the almond butter set

In a sauce pan over low heat or a double broiler, melt your chocolate chips

Dip your almond butter balls in the chocolate, you can just dip half or the hole thing and then place back on your parchment paper

Once all is dipped and back on your baking sheet, place back in the refrigerator for about an hour so everything solidifies. Remove and enjoy