Add ¾ cup of shredded coconut and all the remaining ingredients (strawberries, oats, almonds, dates, almond butter) to the food processor. Process on high speed until smooth and completely incorporated.
Scoop out 1 tablespoon of the mixture and roll it into a ball. Roll the ball into the shredded coconut. Place on a baking sheet lined with parchment paper. Repeat with the remaining strawberry mixture.
Place the baking sheet in the refrigerator for 2 hours minimum before serving. Keep in a airtight container in the refrigerator.