Heat oven to 350 degrees F (175 degrees C). Line two baking sheets with baking mats or parchment paper.
Unsweetened Shredded Coconut (2 cups)
, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.
In a large bowl, beat
Vegan Butter (1/3 cup)
Brown Sugar (3/4 cup)
Unsweetened Almond Milk (1/3 cup)
Ground Flaxseed (1 Tbsp)
Vanilla Extract (1/2 Tbsp)
with a hand mixer until smooth.
Unbleached All Purpose Flour (1 cup)
Baking Soda (1/4 tsp)
Sea Salt (1/2 tsp)
Fold in toasted coconut and
Dates (1/2 cup)
Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet.
Flatten down each cookie and bake for 8 minutes, until bottoms are light brown.
Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
While cookies are cooling, melt
Chocolate Chips (1 cup)
in a microwave. Stir in
Coconut Oil (2 Tbsp)
and let sit for a minute to cool down enough to handle comfortably.
Have parchment-line baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolate-d.
Dip each cookie's bottom into the melted chocolate.
Then, using a spoon, drizzle chocolate over top of each cookie in a zigzag motion.
Allow them to set in fridge until chocolate is completely firm.