Soak the dates

• Place the dates in a bowl and cover with warm water.
• Let them soak until softened.

Toast the coconut

• Heat a skillet over low-medium heat with the butter.
• Add the shredded coconut and toast, stirring constantly, until golden to your liking.

Blend the dates

• Drain the dates and peel them apart to remove the pits.
• Add the dates to a blender with a splash of water and blend until a tacky consistency.

Make the date mixture

• Transfer the date paste to a bowl.
• Mix in the toasted coconut until well combined.

Shape the cookies

• Line a baking sheet with parchment paper.
• Roll the mixture into 8 balls, place on the sheet and flatten with a spoon.
• Use a straw to make a small hole in the center of each cookie.

Freeze to set

• Transfer the baking sheet to the freezer so the cookies set.

Coat with chocolate

• Melt the chocolate.
• Dip each cookie to coat the bottom with chocolate.
• Drizzle the remaining chocolate on top.