In a bowl and using an electric beater, cream butter with granulated sugar until fluffy.

Mix in water and vanilla until combined, then mix in cocoa powder.

Mix in the shredded coconut and then the oats. We find it helpful to switch to a spoon or spatula to mix these in.

Make the rolling mixture. First, add the unsweetened shredded coconut to a food processor and pulse a few times to break the shreds up into smaller pieces. This is optional, but it'll provide better coverage for the cookies. Add the coconut to a shallow dish and mix it with the powdered sugar and salt, if using. *Note: if you don't want to use a second kind of coconut, you can use sweetened in the rolling mixture. It won't coat the cookies as well but it should still work.

Using a 1 tablespoon cookie scoop or a spoon, scoop a little cookie dough and place it in your hands. Squeeze the dough together (there are no binding agents in this dough, so squeezing it will help it stick together), then roll the dough into a ball about 1 to 1 ½ inches around.

Roll each ball into the rolling mixture to make sure they’re fully coated.

For best results, place on a dish or in a container and chill in the fridge until lightly hardened and set.