In a small bowl, combine the chopped pecans and bourbon. Let them soak for at least 1 hour, or cover and refrigerate overnight for a deeper flavor.

In a large mixing bowl, combine the crushed vanilla wafers, powdered sugar, and cocoa powder. Stir in the bourbon-soaked pecans and corn syrup. Mix until the dough comes together — it should feel slightly sticky but hold its shape.

Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and refrigerate (or freeze) for at least 30 minutes, until firm. Chilling keeps them from falling apart when dipped.

Place chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until melted and smooth. Or melt gently over a double boiler.

Using a fork or dipping tool, lower each chilled bourbon ball into the melted chocolate. Tap off any excess chocolate, then place the coated balls back onto the parchment-lined sheet.

Before the chocolate sets, sprinkle with chopped pecans, a pinch of sea salt, or drizzle with melted white chocolate for contrast.

Chill for 20–30 minutes, or until the chocolate hardens completely. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.