Preheat oven to 350°F/175°C. Line a baking pan with parchment paper.
Remove the pits from the date and test their tenderness. If your dates are dry or firm (not sticky) place them in a microwave save bowl and heat for up to 10 seconds until tender. Leave them in the microwave to cool slightly. Use oven mitts to remove the bowl because it will be hot.
Spread out coconut flakes on the pan and bake for around 5 minutes, until golden brown. Stir this several times to prevent the coconut from burning.
Add oats to a food processor along with toasted coconut. Pulse in short bursts until a coarse flour develops.
Add tender dates along with the almond butter, maple syrup, vanilla and salt. Pulse in short bursts until combined and it develops a dough ball.
Roll the dough into balls about the size of cherries. Then use the bottom of a glass to flatten them, creating flat cookies. Place each cookie on the baking sheet lined with parchment paper. Use a large smoothie straw to create a hole in the center of each cookie. Once all the cookies are shaped, place the pan in the freezer for 10 to 15 minutes.
For the dark chocolate topping:
Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, cover, and set aside. Then stir until creamy. If it's not melted all the way, heat in 15-second increments until melted. Set aside to cool for 5 to 10 minutes.
Dipping Cookies
Remove the pan from the freezer. Dip each cookie in the melted chocolate, placing them each back on the pan. Once all the cookie bases are coated, drizzle the top of the cookies with additional chocolate. Then place the pan in the fridge for the chocolate to set.
Store cookies in an airtight container in the fridge for up to 2 weeks.