Blend coconut meat in a food processor until you have pieces about the size of quinoa.

Transfer to a medium bowl.

Add almond flour, honey, and vanilla to the bowl and mix to combine.

Press the dough into 30 gram balls, then roll between your hands to even out the edges.

Refrigerate the balls for about 1 hour. Just long enough for the ball to harden enough to hold a lollipop stick securely. This may take longer than an hour, depending on how cold your fridge is.

Skewer each ball onto a lollipop stick.

Melt the chocolate chips.

Dip and roll each pop to cover with chocolate.

Sprinkle the tops with coconut flakes if desired.

Allow the chocolate to harden.

Serve within a few hours or store in the fridge.