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Soak the pitted dates in hot filtered water for about 10 minutes until softened. Mash until smooth.
In a bowl, combine the mashed dates and shredded coconut until well mixed.
On a parchment-lined tray, form the mixture into cookie shapes. Use a chopstick to create a hole in the center of each cookie, forming a ring.
In a stainless steel or porcelain pot, melt the dark chocolate chips over low heat, stirring continuously until smooth.
Drizzle the melted chocolate over the cookies. Place the tray in the fridge or freezer for about 1 hour to set.
For an extra chocolate layer, dip the bottoms of the cookies in the melted chocolate, then place them upside down on the parchment to freeze again.
Keep cookies in an airtight glass container in the fridge for up to 2 months.