Remove the avocado from the skins and remove the pits. Place the avocado in a food processor and pulse until the avocado is completely smooth. Set aside.

Add the chocolate chips to a large microwave safe bowl and melt at 50% power for 1 minute. Stir the chocolate chips really well. If they're not completely melted, continue to melt the chocolate chips at 50% power for 15 seconds, stirring after each heating.

When the chocolate is melted, stir in the avocado, vanilla extract, and salt. Mix until completely combined then refrigerate for 2 hours or overnight.

When the mixture is chilled, use a tablespoon to scoop and then roll into round truffles and immediately roll the truffles in the coconut. Store truffles in an airtight container in the refrigerator up to two weeks.