Combine coconut, coconut oil, 1/3 cup raspberries, honey, vanilla, and salt in a high-powered blender or food processor. Process on low-medium speed until the dough begins to fold in on itself.

Roughly chop remaining 1/3 cup raspberries and fold into the dough. (Wardee's notes: Or add the whole berries and pulse a few times until they're chopped and incorporated into the dough, but not blended smooth.)

Using a 1-tablespoon dough scoop, drop balls of raw dough onto a parchment-lined cookie sheet. Freeze for 10 to 15 minutes.

Meanwhile, melt chocolate over a double boiler, whisking occasionally until smooth.

Remove bites from the freezer. Spoon melted chocolate over the frozen bites. Sprinkle with additional shredded coconut, if desired. Return to the freezer for 10 more minutes. Serve.