Toast coconut in a small saucepan over medium heat until browned, about 4-5 minutes. Watch over it and mix frequently to make sure it doesn't burn!
Cool coconut and then process with dates.
On wax or parchment paper on a cookie sheet, spoon 1 tbsp of the coconut-date mixture and flatten to form your cookie shape. Freeze for 20-30 minutes.
Melt dark chocolate and coconut oil together in the microwave, around 1 minute.
Dip bottom of each cookie in the chocolate and set on the wax or parchment paper.
Add the rest of the melted chocolate to a ziploc, cut a tiny hole at one corner, and drizzle the chocolate on top of the cookies.
Freeze for at least 15 minutes, but I personally like them more after freezing overnight!
