Preheat the oven to 400°F. Spread the shredded coconut evenly on a baking sheet. Toast for 3-5 minutes until it turns light golden. Keep an eye on it, as coconut can burn quickly. Alternatively, toast it in a pan on the stove.

Place the toasted coconut and Medjool dates cookies in a food processor. Pulse until the mixture combines and starts forming a dough.

Remove the dough and roll it into 1-tablespoon balls. Flatten slightly into round cookie shapes. Use a straw or chopstick to make a hole in the center. Adjust the shape if needed.

Place the shaped cookies on parchment paper and freeze for about 5 minutes to firm them up while melting the chocolate.

In a microwave-safe bowl, combine the chocolate and coconut oil. Melt in 20-30 second intervals, stirring until smooth and easy to drizzle.

Take the cookies from the freezer and dip the bottoms in melted chocolate. Place them back on the parchment and drizzle the remaining chocolate over the tops.

Return the cookies to the freezer or fridge for 10-15 minutes until the chocolate is set. Once hardened, they can be easily removed from the parchment.

Enjoy immediately by letting the cookies sit for a few minutes at room temperature. For later, store in a sealed container in the fridge for up to one week.