Heat the oven to 350°F.

In a medium bowl, whisk together the coconut oil, maple syrup and vanilla extract.

Add the coconut flour, almond flour and salt. Stir until combined, then turn out onto a clean surface and knead a few times to form a ball of dough.

Roll the dough out to 1/4 inch thickness using a rolling pin. Cut into two inch rounds with a cookie cutter and cut another small hole in the center of each circle (I used a pastry tip) transfer to two baking sheets lined with parchment paper.

Bake for 10 minutes or until golden around the edges, rotating the pans halfway through. Remove from oven, transfer to a cooking rack and let cookies cool completely.

Spread shredded coconut in an even layer on a parchment linked baking sheet. Bake at 350°F for 5-6 minutes or until golden. Let cool.

Add chopped dates to a bowl and cover with hot water. Soak for at least 5 minutes, then drain and transfer to a high powered blender. Add salt, coconut milk, maple syrup and vanilla extract. Blend on high until smooth, scraping down the sides of the blender as needed.

Transfer date caramel to a medium bowl. Add toasted coconut and stir to combine. Spread date caramel mixture evenly over the cooled cookies. Refrigerate for at least 1 hour to set.

In a small microwave safe bowl, add chocolate and heat for 30-second intervals in the microwave, stirring between each interval, until melted. Dip the bottom of each cookie in the melted chocolate and return to the baking sheet. Drizzle melted chocolate over the tops of the cookies. 

Return to the refrigerator for about 30 minutes to set. 

Store cookies in a covered container in the refrigerator up to 1 week.