Toast the oats on a dry pan over medium heat for about 5 minutes. Take care not to burn them.
Combine softened butter, sugar, cocoa powder, coffee, pinch of salt. Add the toasted oats and stir until they are thoroughly combined
Use a spoon to scoop about 1 tablespoonful (or more if you want it bigger in size) and roll into round ball. Coat in desiccated coconut and put on a small baking sheet lined with parchment paper
Chill them in the fridge for 30 minutes until they are firm. They can be kept in an air-tight container in the fridge for a week or so. They can be kept frozen for a month. Simply thaw at room temperature until they are soft enough to be eaten.