Instructions
- Preheat the oven to 350°F (180°C).
- Mix almond flour, maple syrup, and melted coconut oil until a soft dough forms.
- Roll dough between two sheets of parchment paper to about 5 mm thick. Cut into circles and create a small center hole if desired.
- Transfer carefully onto a parchment lined baking sheet. Bake for 10 to 12 minutes until lightly golden. Let cool completely.
- Spread shredded coconut on a baking sheet and toast in the oven for about 5 minutes, stirring halfway. Set aside.
- Soak dates in boiling water for 10 minutes, then drain.
- Blend dates with milk, vanilla, and salt until smooth and creamy. Stir in toasted coconut.
- Melt chocolate with coconut oil in 30 second intervals, stirring until smooth.
- Dip the bottom of each cookie into melted chocolate and place on parchment paper.
- Pipe or spoon coconut date filling on top of each cookie.
- Drizzle with extra melted chocolate and let set completely before serving.
