spread your coconut flakes on a baking sheet, toast in oven for 5 minutes on 350 degrees, until golden brown. then remove from oven and let it cook down.

add 90% of the toasted coconut, dates, and almond butter to the food processor. Pulse till all combined, is still crumbly or dry add a tbsp or 2 of water so that it comes together.

take out and form cookie rounds with your hands, I use a tbsp to make the same size. place on silicone or parchment paper. place in freezer. 

Prepare chocolate, put in a bowl and add a little milk and melt in the microwave, 30 seconds at a time. once fully melted dip the cookies in so it coats the bottom and then place bake on sheet, then if you want, you can sprinkle a little of the left over coconut on top then drizzle some chocolate over the top. then return to freezer until fully hardened.