Combine chickpeas, almond butter, vanilla extract, and maple syrup in a food processor. Pulse until well combined.
Transfer to a bowl, and add chocolate chips and shredded coconut.
Roll into balls (I used a tablespoon as a guide for size), and transfer to a cookie sheet. Put sheet in the freezer, and let freeze for 30 minutes to 1 hour or until hard. Store in an airtight container in the freezer. Alternatively, you can eat the mixture as a dip, or store in the fridge.