Gather all your ingredients on the counter. Having everything at hand will make the process smooth and enjoyable.
In a large mixing bowl, combine the softened butter and confectioners’ sugar. Cream them together until light and fluffy.
Sift in the cocoa powder, then pour in the strong coffee and vanilla extract. Mix until combined into a smooth chocolate batter.
Gradually fold in the rolled oats until fully coated in the chocolate mixture. The dough should be thick and sticky.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes. Chilling makes it easier to roll the mixture into balls.
Take small portions of the mixture and roll them into balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet.
Roll each chocolate ball in your choice of toppings if using. Coconut flakes are traditional.
Return the decorated balls to the refrigerator for an additional 30 minutes to firm up before serving.
