Preheat your oven to 350°F. Toast the coconut on a baking sheet for about 5 minutes or toast it in an air fryer until lightly golden.
While the coconut is toasting, blend the soft dates in a food processor until smooth. Then, add the toasted coconut and granola butter to the processor and blend until you get a smooth mixture with a soft crust texture.
Use a cookie scoop to shape the batter into balls and place them on a baking sheet lined with parchment paper.
Flatten the balls into the shape of Samoa cookies using the palm of your hands. Make a hole in the center of each cookie using a chopstick. Chill the cookies in the fridge to firm up.
Melt the dark chocolate chips and dip the bottom of each cookie into the melted chocolate. Place them back on the parchment paper.
Drizzle more melted chocolate over the top of each cookie. Return the cookies to the fridge to allow the chocolate to harden.