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Preheat the oven to 350° F.
Peel and mash plantains until smooth. Add coconut oil, arrowroot starch, salt, and cinnamon. Stir, then add chopped apple, mixing gently.
Scoop 1-inch balls of dough onto a parchment lined baking sheet.
Bake for 25-30 minutes until the edges turn slightly brown. Allow to cool.
Toast coconut flakes in a frying pan till lightly brown. Remove from the pan and set aside to cool.
Heat milk chocolate chips in a double boiler or microwave. Stir until melted. Set aside. Repeat in a separate bowl for white chocolate chips.
Once cookies have cooled, drizzle the tops with milk and white chocolate. Finish with a sprinkle of toasted coconut.