Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Combine almond flour and maple syrup in a mixing bowl until a dough forms. Knead gently.

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

Cut out cookie shapes with a cookie cutter and create center holes with a smaller cutter.

Place the cookie cutouts on the lined baking sheet with an inch of space in between.

Bake in the preheated oven for 25-30 minutes until edges are lightly golden.

Soak Medjool dates in hot water for 10 minutes, then blend until smooth to make date caramel.

Toast shredded coconut in a skillet over medium heat for 3-5 minutes until golden.

Spread date caramel on each cooled cookie, then press into toasted coconut.

Melt dark chocolate chips in short bursts in the microwave, adding coconut oil for drizzling consistency.

Dip cookie bottoms into melted chocolate and drizzle more on top before setting in the freezer for 20 minutes.