Step 1: Preheat the oven to 375°F
Step 2: Place shredded coconut on a nonstick sheet and put it in the oven for 5-10 minutes or until lightly toasted.
Step 3: Remove the pit from all the dates.
Step 4: Put the dates in a food processor or blender. Pulse until dates are roughly chopped.
Step 5: Combine the toasted coconut and the chopped dates in a bowl. Mix until it starts to form a ball of dough.
Step 6: Roll 1 tablespoon-size pieces of dough into a ball and then slightly flattened them.
Step 7: Place all cookies on a sheet lined with parchment and transfer to the freezer to harden up a bit.
Step 8: While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
Step 9: Take the cookies from the freezer and drizzle chocolate on to each one in the chocolate and then smooth it with a butter knife .
Step 10: Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.