In a large bowl, mix marshmallow cream, coconut, vanilla and a pinch of salt until blended. Refrigerate, covered, at least 1 hour.
Shape mixture into 1-inch balls. Place on a foil-lined baking sheet. Refrigerate, covered, for at least 3 hours.
Melt the chocolate in the microwave at 20 second intervals, stirring each time until smooth. Using a fork, dip each coconut ball into the chocolate, let the excess drip off and place back on the parchment paper. Refrigerate for 10-15 minutes to allow the chocolate to cool and harden before serving.