Line large baking sheet with parchment paper. In large bowl, mix together hazelnuts, sunflower seeds, flax seeds, hemp seeds, sesame seeds. Add peanut butter, maple syrup, vanilla and salt. Mix until blended. In a separate small bowl, pour in the shredded coconut.
Roll the seed mixture into thirty 1-in. (2.5-cm) diameter balls; toss in coconut to coat. Place on prepared baking sheet. Chill 1 hr., or until firm. Store refrigerated in airtight container up to 3 days or freeze for up to 1 month.
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