Heat up maple syrup in a small pot, on a low heat.

Allow it to simmer gently. When it starts to bubble vigorously, whisk in coconut milk.

Allow the mixture to come to a simmer and to bubble gently for 2-3 more minutes stirring frequently so that it doesn't boil over. Take off the heat.

Stir in salt and desiccated coconut until you get a homogenous mixture. Allow the mixture to cool down then stir in rice flour to improve binding.

Measure out 1 tbsp portions of the mixture (I used a 20 ml ice cream scoop to measure the mixture out). Squeeze portions of the mixture between your fingers and shape them into compact mounds using your hands.

Ensure the mixture is well compressed so that the cookies hold their shape well after baking.

Bake in a 160° C / 320° F for about 20-24 minutes (start checking after 20 minutes), until the cookies are lightly toasted and golden.

Remove from the oven, gently compress them down a little whilst still warm and allow them to cool down completely to harden.

While the cookies are baking, melt chocolate very slowly in a mixing bowl over a water bath. Allow it to cool down before using.

Dip hardened cookies in the cool chocolate briefly, arrange them upside down on plate to allow the chocolate to set completely - putting them in the fridge will speed this up.

Store in an airtight container, in the fridge. These cookies will keep for 6 days, but their exteriors are most crunchy on the day they’ve been baked.