Preheat your oven to 250°F and line a baking dish with parchment paper.

In a medium bowl, mix almond flour and maple syrup until a sticky dough forms.

Roll out the dough between parchment paper to about 1/4 inch thick.

Use a cookie cutter to shape the dough into cookies and create a hole in the center.

Bake the cookies for 25-30 minutes until golden brown, then let them cool.

Meanwhile, make the date caramel by blending soaked dates until smooth.

Toast the coconut in the oven or air fryer until golden brown.

Once cooled, coat each cookie with date caramel and toasted coconut.

Freeze the cookies for 20-30 minutes to firm up.

Melt the dark chocolate and coconut oil, then dip each cookie into the chocolate.

Drizzle chocolate over the cookies and freeze for 45 minutes to set.

Store in the fridge for up to a week or in the freezer for up to a month. Enjoy!