Step 1: In a medium-sized heavy-bottomed saucepan, combine the butter, granulated sugar, cocoa powder, and milk. Place over medium heat.
Step 2: Bring the mixture to a rolling boil, stirring constantly. Once boiling, continue to boil for exactly 1 minute, stirring to prevent scorching.
Step 3: Remove the saucepan from the heat and stir in the vanilla extract.
Step 4: In a large mixing bowl, combine the shredded sweetened coconut and graham cracker crumbs.
Step 5: Pour the hot chocolate mixture over the coconut and graham cracker crumbs. Stir quickly and thoroughly until all the dry ingredients are fully incorporated and moistened.
Step 6: Allow the mixture to cool for about 5-10 minutes, or until it's cool enough to handle but still pliable. If it's too warm, it will be very sticky.
Step 7: Using lightly greased hands or a small cookie scoop, roll the mixture into small, bite-sized balls, approximately 1-inch in diameter. You can roll them in additional shredded coconut if desired for an extra coating.
Step 8: Place the rolled Moose Farts on a parchment-lined baking sheet. Refrigerate for at least 30 minutes, or until firm, before serving. Store in an airtight container in the refrigerator.