Line a baking sheet with parchment paper.

Place the graham cracker crumbs in a shallow bowl and set aside.

Stir together the sweetened condensed milk, vanilla extract, and salt until a sticky mixture forms.

Add the coconut and mix until fully coated and the mixture feels thick and sticky.

Cover and refrigerate the mixture until it firms up.

Scoop the chilled mixture into tablespoon-sized portions and roll into smooth balls.

Roll each ball in the graham cracker crumbs to coat thoroughly.

Place the coated balls on the baking sheet and refrigerate until set.