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PdfLine a work surface or baking sheet with parchment or wax paper.
Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
Put the coconut in a shallow dish. Use a 1-ounce (1 ½-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.