Combine almond flour, collagen, cashew butter, maple syrup and sea salt in a medium bowl

Mix until a dough forms (may add a few drops of water if necessary)

Roll into balls on a parchment lined cookie sheet and refrigerate for 1 hour

Melt white chocolate bar in the microwave - stirring every 15 seconds so it doesn’t burn

Dip balls into melted white chocolate and sprinkle coconut shreds on top

Refrigerate for 1 hour

Store in the fridge